Eggplant and Tomato Stew

• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, sauté until onion becomes translucent.
3. Add diced eggplant to the pot, cook for 5-7 minutes until eggplant starts to soften.
4. Stir in diced tomatoes (with their juices), dried oregano, dried basil, salt, and pepper.
5. Bring stew to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until eggplant is tender and flavors are well blended.
6. Adjust seasoning if needed.
7. Serve hot, garnished with chopped fresh basil leaves.