Minty Eggplant Tomato Stir-Fry

1Wash and dice the eggplant (1 large) into small cubes.

2Finely chop the garlic (3 cloves) cloves and onion (1).

3Heat a pan over medium heat and add some oil.

4Add the chopped garlic (3 cloves) and onion (1) to the pan and sauté until fragrant, about 2-3 minutes.

5Add the diced eggplant (1 large) to the pan and cook until it starts to soften, stirring occasionally, for about 5-7 minutes.

6Dice the tomatoes (2) and add them to the pan, stirring well to combine with the eggplant (1 large) mixture.

7Season with salt and pepper to taste.

8Continue cooking until the tomatoes (2) are softened and the eggplant (1 large) is cooked through, about 5-7 minutes more.

9Remove the pan from heat and stir in the fresh mint leaves (¼ cup), allowing them to wilt slightly.

10Serve the minty eggplant (1 large) tomato stir-fry hot as a side dish or over rice for a complete meal.