Easy Sauteed Eggplant

Ingredients

• 1 large eggplant (about 1 ½ pounds), chopped into 3/4” inch pieces
• 3 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• Optional: Grated Parmesan cheese, red pepper flakes, and finely chopped fresh parsley, to garnish

Instructions

1. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant. Sauté for 5 minutes, stirring often so the eggplant doesn’t stick (the pan will be pretty dry, but this is as expected). Add the garlic powder, dried oregano and salt. Saute another 3 to 5 minutes until the largest pieces are browned and tender (keep in mind sauteed eggplant will have a little more texture to it than roasted eggplant*).
2. Taste and add more salt if desired. Remove the eggplant to a bowl. Garnish with optional chopped fresh parsley, Parmesan cheese and red pepper flakes.