Spanish Eggplant

Patricia Luchak-Whitfield sent us the following recipe. You can make this into a one-pot meal by adding a protein to it (sausage, tofu, cannellini beans).

Makes 6 generous portions.


1 large eggplant, cubed  (peel if you don’t like the taste of the skin)
1/3 c. olive oil
1 medium/large onion, diced
2-3 garlic cloves, minced
¼ tsp. salt
2 T. fresh minced parsley
1 large tomato, cut into chunks
½ c. tomato sauce 


Combine all ingredients and simmer slowly in a heavy iron skillet until the eggplant is tender, about 30 minutes, stirring a couple of times during the cooking.