Eggplant Sauté

  • 2 tablespoons olive oil
  • ½ medium onion, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 teaspoons minced garlic
  • 1 large globe eggplant, cubed
  • 1 large slicing tomato or 1 ½ cups small tomatoes, peeled and chopped
  • ½ cup fresh parsley, minced
  • Salt and pepper to taste

Place eggplant cubes in cool salted water for up to ½ hour before cooking. Heat large wide pan over medium high heat and add olive oil. Immediately add onion, peppers, and garlic. Saute until onions are translucent, about 5 minutes.

Add tomatoes and a sprinkle of salt, reduce heat and cook until tomatoes are tender and have given off their juices, about 5 more minutes. Drain eggplant and add to pan. Simmer in mixture until translucent and velvety soft, about 10 more minutes. Taste and season with salt and pepper. Remove from heat and stir in fresh parsley.