I love this saute. It’s easy to make and absolutely lip-smacking delicious. Most people would eat this as a spread on a piece of lightly toasted bread, and that’s how I grew up eating. However, now I can’t be bothered with making toast just for this, so I eat it straight-up. This is also a great side dish or a cold salad. It’s actually intended to be eaten cold or at room temperature.
3 carrots (medium)
1 onion (large)
4 cloves of garlic (finely minced)
olive oil, salt, freshly ground black pepper.
1. Peel and dice the egg plant. Set the eggplant into a colander and salt it heavily so the liquid can drain out of the eggplant. Let sit in the colander for about a half hour. After draining, wash the eggplant thoroughly to get rid of the salt. Look at the picture below to see how much liquid was drained. You don’t want that in the pan because it will make everything soggy.
2. Dice the onion and carrots.
3. Heat a bit of oil in a skillet and start sauteing the veggies (you can add them all the same time). If you see things are starting to stick, add a touch more oil. Eggplant is like a sponge in that respect, it soaks up the oil.
4. Add garlic when the veggies are a getting a little soft. Salt and pepper.
It’s done when the carrots are soft, which would take about a half hour on low-medium heat.