Makes: 4 servings
This dish is so tasty, for those of you non-eggplant fans, you might just find a new favorite vegetable!
pam olive oil
Pre-heat the oven to 400 degrees. Slice all of the peeling off of the eggplant. Chop it up into bite sized pieces. Take a cookie sheet, cover it with tinfoil, spray it with PAM and add the chopped eggplant. Spray the eggplant with PAM. Put it in the oven.
Then, rinse your tomato. Chop the tomato up into bite-sized pieces. Chop the onion up into bite sized pieces & mince/chop the garlic up as small as possible. When all of this is completed, take the eggplant out of the oven. Use a spoon or a spatula to stir/move it around so both sides of the eggplant will bake. Add the tomato, garlic and onion to the eggplant mixture. Bake for an additional 10-15 minutes, or until you notice the eggplant browning.
Add parsley and serve warm!