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Ingredients

• 3 tablespoons  extra-virgin olive oil
• 1   large eggplant, peeled and cut into 1/2-inch dice (1 1/4 pounds)
• 2   garlic cloves, minced
• 1   medium shallot, cut into 1/4-inch dice
• 1   large celery rib, cut into 1/4-inch dice
• 1   large plum tomato, cut into 1/4-inch dice
• 6   pitted kalamata olives, minced
• 2 tablespoons  finely chopped basil
• 2 teaspoons  fresh lemon juice
• 1/4 teaspoon  fennel seeds, chopped
•   Salt and freshly ground pepper

Description

In A Large Nonstick Skillet, Heat 2 Tablespoons Of The Olive Oil. Add The Eggplant And Cook Over Moderately High Heat, Stirring Often, Until The Eggplant Is Tender And Browned, About 4 Minutes. Transfer The Eggplant To A Bowl.

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