Eggplant Parmesan Sauté

Ingredients

3 cups cubed eggplant (medium-small cubes)
1 can (14.5 oz) of diced tomatoes
½ cup diced onions
3 cloves garlic minced, or 3 teaspoons garlic powder
¼ cup lemon juice
1 teaspoon pepper
2 teaspoons dried oregano
1 cup Queso Fresco cheese (or shredded parmesan)
2 Tablespoons oil

Instructions:

Add oil to a pan and heat on medium high. Add onions and stir for about 3-5 minutes or until soft and fragrant.
Add cubed eggplant to pan. Stir continuously for about 10-15 minutes, or until eggplant is soft.
Add the pepper and oregano and stir, then add lemon juice and let sit for 1 minute.
Add tomatoes and let reduce for another 10 minutes or until most of the liquids have cooked off.
Serve with queso fresco or parmesan.

Source: fightinghunger.org