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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Heat 2 tbsp of the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the remaining 2 tbsp olive oil to the pot. Add the eggplant, season with a pinch of salt, and cook, stirring occasionally, until the eggplant begins to soften and turns golden at the edges, about 6–8 minutes.
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