Eggplant Mexicana - cooking recipe

Ingredients

1 lb. eggplant (peeled and cut into cubes)
4 medium fresh tomatoes (peeled and chopped) or 1 can tomatoes
1 clove garlic (minced)
2 Tbsp. onion (chopped)
1/4 tsp. chili powder
1/4 tsp. freshly ground black pepper

Preparation

Combine all ingredients in a large non-stick skillet and simmer gently, 15 to 20 minutes, or until eggplant is tender. Serve immediately.