Royal Eggplant Saute

royal eggplant saute 2 ID 47169635 © Bryan Pollard |

Royal Eggplant Saute Recipe

1 large eggplant, chopped into 1/2 inch squares (I like to leave a few strips with skin on, just for the royal purple color!)

1 large red tomato, cut into wedges

1 handful of basil leaves

3 pasillo or chili peppers, seeded and chopped into 1” squares

1 cup pre-cooked navy beans or black beans

Up to 1/4 cup olive oil

Up to 1 cup water

Natural unrefined sea salt to taste

2 drops sweet basil essential oil

1 drop rosemary essential oil

3 T. fermented balsamic vinegar

Optional:  Feta cheese garnish

Serves: 2

In a cast iron skillet or heavy pan, place 4 T. of olive oil.  Heat pan at Medium.

Add eggplant, peppers, and tomatoes.  Cover pan.  Check often and stir lightly as they cook.  Add more oil if the pan becomes dry.

As soon as the eggplant becomes translucent and juice begins to form, add beans, basil leaves, Balsamic vinegar, and a half cup of the water.  Bring it back up to a simmer, and let the flavors cook together for a few minutes.

Add essential oils and stir well.  Add more water if needed.

Remove from heat.  Finish with salt to taste, and crumbled feta cheese if desired.

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