1 small onion, chopped finely
2 garlic cloves, chopped
2-3 medium tomatoes, chopped
3 tablespoons parsley, chopped
1-2 medium eggplants, sliced 1/4 inch thick (skin on)
1-2 tablespoons lemon juice
salt and pepper to taste
In a frying pan, saute the eggplant in some olive oil until golden brown on both sides. Remove from pan (you may need to cook the eggplant in batches) and place on a plate. In the same pan, lightly fry the onion and garlic in 1-2 tablespoons of olive oil until slightly translucent. Then add the tomatoes and only cook when you see the tomatoes are starting to soften. Remove the pan from the heat. Stir in salt and pepper to taste along with the lemon juice. Add the chopped parsley.
Arrange eggplant slices on a plate and top with the cooked tomato sauce.
The Culinary Chase’s Note: You can substitute the lemon juice for red wine vinegar. I placed the cooked eggplant slices in a warm oven but you can also serve it cool. When cutting an eggplant, use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black. Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamine (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. To your good health! Cheers!