1 eggplant, cubed

2 teaspoons olive oil (divided)

water

1/8 teaspoon oregano

salt (to taste)

1 bunch greens (beet greens, spinach, kale or collard greens), washed and removed from any thick stems. Tear extra-large pieces in half or smaller.

Coat a large frying pan with 1 teaspoon of olive oil.  Add the eggplant cubes and cook for 1 minute, add 1/2 cup water, oregano and salt, then stir.  Saute eggplant covered, stirring frequently.  Add more water if necessary. Cook until eggplant softens. Remove cooked eggplant from the pan and set aside.  Using the same frying pan, place 1 teaspoon olive oil and greens, sprinkle with oregano and salt, if desired, and saute until wilted.  Place the greens on a serving dish and top with eggplant or mix them together.

Makes 2-4 servings

Serving suggestion: add 1/2 cup whole grain pasta or 1/2 cup brown rice per serving, or stuff into a whole wheat pita.