Simple Eggplant Spinach Saute

Step 1: Before proceeding with the eggplant (Refer to NOTE). Cut the eggplant into approximately 1/2-inch cubes; DO NOT remove skin or seeds.

Step 2: Seed and core the peppers, then slice them into thin strips. Heat a large skillet on high. Add oil and once it is hot, add the eggplant, stirring until they are coated with the oil. Reduce heat to medium and continue stirring, until short of being cooked through, add the peppers; stir every few minutes until the eggplant is golden brown and the peppers are slightly wilted, about 6-8 minutes. Add the garlic and stir, until flavors release (be careful not to burn it). Add the stock, wine and sugar (if using); bring to a rolling simmer, cooking off some of the liquid.

Step 3: Add the spinach and raisins, then season with salt (to taste) and pepper, taste for seasoning and adjust if needed. Remove the pan from the heat once the spinach is slightly wilted. Sprinkle with parsley. Serve.

NOTE: Sometimes eggplant can be bitter depending on how long it's been on your counter, it's maturity, etc. The fresher the eggplant, the less likely it will be bitter, all depending on the variety. In any case, if you have time, slice your eggplant (you will later cut into pieces), lightly salt each side of the eggplant slices, placing them over a paper towel-lined cookie sheet. Let the eggplants sweat for approximately an hour or so. Once it has sweated, blot and wipe each slice before proceeding with the recipe as noted. Be careful not to oversalt and make sure to wipe off the salt to avoid the eggplant from tasting like a salt lick.