Sauteed Eggplant

Ingredients

1 lb eggplant (aubergine), cut into 3/4-inch cubes, salted and drained if large
pinch of cayenne pepper
salt and freshly ground black pepper
4-5 tablespoons extra-virgin olive oil, or as needed
4 shallots or 1 yellow onion, finely chopped
3-4 cloves garlic, chopped
3 tablespoons chopped fresh flat-leaf (Italian) parsley

Method

1. Put the eggplant in a large, shallow bowl and sprinkle with the cayenne and the black pepper to taste. If not already salted, season to taste with salt as well. Toss together to coat well.
2. Heat a large, heavy frying pan over medium heat. When it begins to smoke, add 3-4 tablespoons of the olive oil to the pan. Then add the eggplant and brown, stirring only once or twice and adding more olive oil as needed to prevent scorching. Too much stirring will cause the eggplant to become mushy.
3. When the eggplant is almost tender and nicely browned, after about 15 minutes, add the shallots, garlic, and parsley. Toss together and cook until the shallots are tender, just a few minutes.
4. Taste and adjust the seasoning. Serve hot or at room temperature.

Makes 4 servings.

Source: Vegetable

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