Egglant Basil

Japanese eggplant (2 or 3)
Green beans (10, cut in half)
Basil leaves (4 or 5 large leaves, chopped up)
garlic (4 cloves)
onion (half)
red pepper flakes
salt
pepper
Sweetener (sugar, agave nectar or honey)
Cooking oil

Slices, quarter and oven roast eggplant (with skin) in some oil at 375' for 15 min. Don't need to cook fully, but soften it.
Dice 4 garlic cloves and half an onion. Sautee on med heat in oil. Cover.
Add uncooked green beans (cut in half) to pan. Cover. Cook for a bit.
Add partially cooked eggplant.
Add basil leaves.
Salt/pepper/pepper/sweetener flakes to taste.

Serve on brown rice.