Eggplant is so lovely and so easy to cook with. This simple harvest skillet certainly highlights the garden fresh flavors of fall splendidly!
Easy Eggplant And Tomato Harvest Skillet
1 medium eggplant, peeled and cut into cubes
3 Tbsp vegetable oil
1 green bell pepper, seeded and chopped small
1 medium onion, peeled and diced small
4 large ripe tomatoes, chopped
1 tsp salt
1/4 tsp black pepper
1 garlic clove, grated
1/4 cup grated fresh Parmesan cheese
Heat a large heavy skillet over medium heat, add eggplant and oil, and cook, stirring occasionally, until eggplant starts to soften.
Add all remaining ingredients except the Parmesan cheese, stir gently, and continue cooking until all vegetables are tender.
Sprinkle the Parmesan cheese over the top evenly and cook just until cheese melts.
Remove from heat and serve immediately. Will serve 2 to 4.
Enjoy!
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This looks lovely … I adore eggplant. I’m vegan so I could probably just leave off the Parmesan. What do you think?
Yes, I think leaving the Parmesan off would still be delicious. The Parm is a great compliment, but the real star is the eggplant, for sure!