Italian Sautéed Eggplant
I discovered an eggplant in my fridge and didn’t want to make eggplant parmesan with it, so I checked to see what else was in there and I developed this sauteed vegetable mix.
You can eat it plain, with or without sausage, or you can use it as a topping on spaghetti.
3 tablespoons olive oil
1 small to medium eggplant, peeled if desired, cut into 1-inch pieces
1 can (14.5 oz) Diced Tomatoes, with liquid
3 large mushrooms, sliced
2 links Hot Italian Sausage, cut in slices (optional)
1 bell pepper any color, sliced
1 tsp basil
1/4 tsp salt
1/8 teaspoon ground black pepper
3 cloves garlic, minced
1/4 cup shredded Parmesan cheese
Heat oil in large nonstick skillet over medium-high heat. I prefer a cast iron skillet. Add eggplant; cook 10 minutes or until tender and slightly browned, stirring occasionally. Add bell pepper, mushrooms and sausage. Cook until sausage is browned. Add tomatoes, garlic, herbs, salt and pepper to skillet; cook three minutes or until hot. Sprinkle with cheese and serve. Can be served alone or over pasta.
— Barbara Rexford