Cast Iron Mediterranean Eggplant

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I LOVE eggplant and this recipe is so beautifully fragrant. It’s cooking right now as I write this up and my house smells amazing. The first step when cooking with eggplant is always to salt it for 20 minutes then remove the salt; this gets rid of the bitterness. I always wonder who first discovers these things …

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Ingredients:

• 1 large eggplant, diced in 1-inch cubes
• 1 tsp sea salt
• 1/4 c olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 14 fluid oz canned diced tomatoes

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Directions:

1. Place the diced eggplant in a colander and sprinkle with the sea salt. Let it sit for about 20 minutes then rinse under cold water.
2. Preheat the oven to 350 degrees.
3. Heat olive oil in a large cast iron pot. Add onion, garlic, red pepper flakes, cinnamon and 1/2 tsp salt. Cook for 3-4 minutes over medium heat until the onion is soft.
4. Add the eggplant and cook for about 5 minutes, until it is slightly browned.
5. Add the diced tomatoes, stir and cover. Place in the oven to cook for about 40 minutes until the eggplant is soft and the liquid is reduced.

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Nutritional Information*

• Servings: 6
• Calories per serving: 137
• Total Fat: 9.3 g
• Saturated Fat: 1.3 g
• Total Carbohydrates: 12.9 g
• Dietary Fiber: 5.5 g
• Sugar: 7.5 g
• Protein: 2.3 g

*Nutritional Information estimated using MyFitnessPal