Add a small clove of garlic, diced, and 1/4 of a shallot (I only had red onion, so used a little less than a quarter of one.
Cook till soft
Editor's Note: I immediately thought there was too much oil in this recipe, from the very first stage, but persevered and found the final dish wasn't oily at all. That said, if you don't like using much oil in your cooking, I'd suggest halving Gigi's suggested amount.