We had some visitors enjoying the Nest this weekend.  Dinner Saturday night was roasted chicken, rice cooked with our chicken stock and stewed eggplant and peppers.  It was such a simple way to cook eggplant and really delicious.

1 Eggplant, top removed and cubed into about 1 1/2” cubes

1 to 2 Onions, diced (if it is a really big onion use one)

2 cloves Garlic, minced

3 TB + Olive Oil for frying

Lunchbox Peppers, washed and tops removed, cut in half or quarters depending on how big they are

2 tsp Eatwell Rosemary Salt

Pepper, to taste

1/3 cup Water

In a large skillet, preferably one with a lid, heat about 1 TB of oil over medium high heat.  Add the onions and saute until they begin to soften up a bit. Put in 2 TB more oil then add the eggplant and garlic.  Turn the heat up high, and cook about 3 minutes stirring constantly.  Bring the temp back to medium and add the peppers.  Stir well, making sure the eggplant and peppers don’t stick.  Add the water, turn on low, cover and cook at least 10 minutes or until peppers are tender.