Skillet Tomato and Eggplant

Method

1. 1

   Optional step: Salting eggplant before cooking helps draw out moisture and bitterness. To do this slice or cube the eggplant. Sprinkle with kosher or sea salt (not too much). Let sit for 20–30 minutes in a colander or on paper towels. Rinse and pat dry (especially if using a lot of salt).

2. 2

   Add olive oil to a medium skillet and heat over medium heat. Add eggplant and a 2 tablespoons water. Cook for 5-7 minutes, occasionally adding extra water if needed, and continue to stir.

3. 3

   Add tomato, dried oregano, sea salt, black pepper and red pepper flakes if using. Continue to stir and cook for another 5 minutes until the tomato and eggplant is tender.

4. 4

   Sprinkle over the crumbled feta cheese and stir to melt. Garnish with fresh basil or parsley.

5. 5

   Serve warm as a side dish, or over toasted bread, quinoa or couscous for a light meal.