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.

meal or course
brunch, buffet, dinner, lunch, main course, side, vegetable dish
recipe type
quick + easy