Parsley is from my mini herb garden.
Recipe to follow. Such a simple vegan dish yet so yummy!
Cut 1-2 young eggplants (about 1lb) into finger size sticks;
Heat up olive oil at medium low heat, add garlic, dried or fresh parsley, dried or fresh basil, sauté for 10-30 seconds;
Meanwhile blanch eggplant in salted boiling water for 20-30 seconds, until about 60% done;
Add eggplant to pan, sauté in olive oil. Turn up heat to medium so eggplant can cook thoroughly;
Add salt, then add canned organic tomato sauce , reduce heat to medium low; mix well and cook until your preferred done-ness while the tomato sauce thickens.
Garnish with fresh parsley. Serve right away.
80-20 