Eggplant (Aubergine) Mexicana - cooking recipe

Ingredients

1 lb eggplant, peeled and cut into 1/2 \" cubes
1 (16 ounce) can tomatoes
2 garlic cloves, minced
1/4 cup onion, minced
1/4 teaspoon chili powder, more if desired
1 dash pepper

Preparation

Combine all ingredients in a skillet.
simmer gently 15- 20 minutes or until eggplant is tender.
Can be done ahead and reheated in microwave.