Italian Stewed Eggplant

"UPS Food Service Feeds Thousands, Grosses Millions"  Newspaper Headline

Here is a recipe that will gross out no one!  It turned out so tasty that I actually fed it to my husband. It began when I found an eggplant in my refrigerator.  As I'm the only one who does food shopping in this house I had to assume that I bought it.  As I'm not too familiar with the ins and outs of preparing eggplant I sought out a recipe in one of my many vegan/vegetarian cookbooks.  I eventually found a recipe that was easy but did not reflect the list of ingredients I had on hand.  I improvised and it turned out pretty darn tasty.

Ingredients:
  1 medium eggplant, peeled and sliced into 1/2 inch slices
  1 T coconut oil
  1 medium onion, diced 
  1 can (15 ounce) diced tomatoes
  1 T Italian seasoning
  salt and pepper to taste

Distructions:
  On medium to high heat saute the eggplant slices in the oil, lightly browning each side.  Add the onions, top with diced tomatoes, and sprinkle on the Italian seasoning.  If you do not have a container of Italian seasoning just sprinkle on some oregano and basil and maybe a bit of garlic powder.  You could also throw in some minced garlic.

  Cover and simmer for about 20 to 30 minutes.  Serve over pasta or rice.  I cooked up some rice pasta which covered both options and worked beautifully.  I also work beautifully, but try not to work too hard!

Honesty is the best policy - Not all of the slices of eggplant fit into the bottom of my largest frying pan so I took the extra slices and diced them, adding them just before I poured on the diced tomatoes.  Whew!  Good to get that off my chest.

Loveya
The Mom