Quick Sauteed Eggplant

By ctaubenheim

Ingredients

• 1 eggplant (about 1 pound)
• 2-3 Tbsp olive oil, divided
• salt
• freshly ground pepper
• 1/2 tsp dried thyme
• cayenne pepper
• 2 Tbsp chopped parsley or cilantro (fresh coriander)

Preparation

Step 1

Cut eggplant into 3/4 inch dice. Heat 2 Tbsp oil in large heavy skillet or saute pan over medium heat. Add eggplant cubes and salt and pepper to taste. Saute, stirring 3-4 minutes. Sprinkle with thyme and cayenne. Cover; cook over medium low heat, stirring often 7-10 minutes; or until eggplant is tender. Taste; adjust seasoning. Sprinkle with a bit more oil if desired. Gently stir in parsley before serving.