What I made:
2 T. olive oil
1 t. minced garlic
1 pinch red chile flakes
3 c. eggplant, purged and cut into strips
2 small tomatoes, diced (or 3/4 c. canned crushed tomatoes, drained)
6 T. plain yogurt, nonfat
1 T. fresh basil, chiffonaded
1 T. fresh spicy basil
4 T. freshly grated parmesan
And the Alton Brown recipe upon which it is based. Prep takes much longer than the 2 minute cooking time, but since I did other things at the same time I don't know how long it took. As a rather healthy recipe we're pleased with this version. With a few minor changes this could also be a really fast ratatouille.
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