Step 1

Add 2 tablespoons of oil to a large skillet over medium heat

Step 2

When the oil is hot, add the garlic and white parts of the green onions

Step 3

Cook for about 2 minutes or until soft, then add the tomatoes

Step 4

Sauté until the tomatoes are soft and look almost like a sauce, then add a pinch of salt and pepper to the sautéed veggies

Step 5

Then add 1/3 of the sliced eggplant and sauté for 2 to 3 minutes followed by 1 teaspoon of garlic powder, a pinch of salt and a pinch of pepper

Step 6

Once the eggplant cooks for a minute or 2 add another 1/3 of the eggplant, repeating the seasoning: 1 teaspoon of garlic powder, a pinch of salt and a pinch of pepper

Step 7

Continue to sauté on medium-high heat, until the eggplant cools down a little, then add the remaining eggplant and seasoning, including the thyme

Step 8

Mix together well, then cover and let cook for 3 to 5 minutes

Step 9

Remove cover, then add an additional tablespoon of oil and continue to sauté

Step 10

Keep sautéing until the eggplant is soft and fully cooked, then add the remaining green onions

Step 11

Remove from the heat and serve warm with a side of rotis