Total Calories: 56
Preheat the oven to 350 degrees F.
Put the eggplant in a 13 x 9-inch baking dish. Sprinkle with the red onions, oregano, and granulated garlic. Add the broth and stir until well combined. Cover with aluminum foil and bake for 30 minutes. Remove the foil and stir. Put the tomatoes on top of the eggplant and bake for 5 minutes longer. Stir until well combined, then let stand at room temperature for 1 hour to allow the eggplant to absorb the tomato juices. Add the basil and stir until evenly distributed. Serve immediately.
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