2 Eggplants, Diced
4 Baby Bok Choys, Sliced
1 Head of Garlic
1 Jar of Sun Dried Tomatoes in Olive Oil
Sautee Eggplant in olive oil from sundried tomatoes for 5 minutes and add garlic, stirring to mix well. Add sundried tomatoes and bok choy. Sautee until eggplant is tender and bok choy is bright green. Serve and enjoy!