From the "Kid's Corner" - Eggplant & Tomato-Topped Baked Potatoes
4 large baked potatoes
2 tablespoons extra-virgin olive oil
1 small red onion, chopped
A splash of red wine vinegar
1 small eggplant, diced
2 vine-ripened tomatoes, seeded and diced
1/2 teaspoon ground cumin
1 teaspoon sugar
Coarse salt and black pepper to taste
16 leaves fresh basil, shredded
Heat a medium nonstick skillet over medium heat. Add olive oil, then red onion, and sauté 3 minutes. Add vinegar and deglaze pan. Add eggplant, cover and reduce heat to medium low. Cook 6 to 8 minutes, stirring occasionally, until tender. Remove cover, add tomatoes, and toss with eggplant to combine. Season with cumin, sugar and salt and pepper. Top baked potatoes with eggplant mixture and garnish with shredded basil leaves.
Serves 4.
From “Rachel Ray’s 30-Minute Meals—Veggie Meals,” by Rachel Ray, 2001.