Last night I had a wonderful eggplant dish for dinner.  This is a healthy and delicious dinner that you can easily re-heat.  I actually have eaten it for the last two nights in a row – last night I popped it back in the oven to reheat it and just like lasagna it was even better the second day after the flavors meddled.

Using organic produce, follow the recipe below…

1 Eggplant

1 Green Pepper

1 Small Onion

1 Tomato

1 Clove of Garlic

2 tsp Sugar

4 tsp Coriander

Sea Salt

Olive Oil – I used Garlic EVOO from Old Town Oil which is FABULOUS!

Cut the eggplant in half and de-seed.  Sprinkle with sea salt and let sit in a colander to remove bitterness.  Thinly slice the pepper and onion and chop the garlic.  Rinse the eggplant and pat dry or give it a little squeeze to dry it then in a fry pan with olive oil lightly brown it for about 5 minutes.   Move it to an olive oil coated baking dish and begin sauteing the pepper, onion and garlic in the olive oil.  Score the tomato and blanch in boiling water so you can easily peel it.  Chop the tomato and put in a bowl with the sugar and coriander then add the mix to the sauteed veggies for just another couple of minutes.

Put the veggie mixture on top of the eggplant, cover and bake at 350 degrees for 30 minutes.  Sprinkle with a little sea salt and freshly ground pepper before serving.