Ingredients

1 cup whole kasha

1/4 cup olive oil

1 1/2 cups peeled, diced eggplant

2/3 cup chopped onion

1 tablespoon minced garlic

2 cups chicken or vegetable broth

1 cup diced tomato

1/3 cup pitted, sliced kalamata olives

1/2 cup torn basil leaves

Directions

In a 12-inch skillet, place kasha; cook and stir over medium-high heat until fragrant, about 2 minutes; remove to a bowl.

Heat oil in the same skillet; add eggplant, onion and garlic; cook and stir until onion is tender, about 3 minutes. Add chicken broth; bring to a boil; stir in toasted kasha.

Cover and reduce heat to medium-low; cook until liquid is absorbed, about 9 minutes. Let stand 3 minutes. Stir in tomato and olives. Transfer to a bowl and sprinkle with basil. Serve with grilled lamb chops, if desired.