Quick Sautéed Eggplant
 (29 votes)
1 eggplant (about 1 pound)
2 to 3 tablespoons olive oil, divided
salt
freshly ground pepper
1/2 teaspoon dried thyme
cayenne pepper
2 tablespoons chopped parsley or cilantro (fresh coriander)
Cut eggplant into 3/4-inch dice. Heat 2 tablespoons oil in large heavy skillet or sauté pan over medium heat. Add eggplant cubes and salt and pepper to taste. Sauté, stirring, 3 or 4 minutes. Sprinkle with thyme and cayenne. Cover; cook over medium-low heat, stirring often, 7 to 10 minutes, or until eggplant is tender. Taste; adjust seasoning. Sprinkle with a bit more oil if desired. Gently stir in parsley before serving.
Yield: 3 or 4 servings.
Variation: Cut 8 ounces fresh mushrooms into thick slices. Sauté in 1 tablespoon oil in skillet about 3 minutes. Remove to a plate. Sauté eggplant as above. Before covering pan of eggplant, add sautéed mushrooms. Cover; cook together until tender.
Comments: Very yummy!!!
Anonymous, Location not stated.
Easy, health, and good!
Karen, Boston
Right on--quick and easy as stated and delicious to boot
joAnne Kalvaitis, Location not stated.
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