Serves 2. Sonnier says, “This side dish recipe is the result of what ingredients I had on hand when I realized the eggplant just had to be cooked. It can easily be doubled, and I think shrimp or ground meat would make a good addition.”
1 generous tbl. olive oil
1 small sweet onion, thinly sliced
4 Brazilian orange eggplant, sliced
1/2 medium-size bell pepper, chopped
1 garlic clove, minced
1/4 to 1/2 tsp. kosher salt
1/4 tsp. red chili pepper, crushed
1/4 tsp. McCormick Perfect Pinch Savory All-Purpose Salt-Free Seasoning
About 1/4 tsp. McCormick Perfect Pinch Vegetable Seasoning
Freshly ground black pepper (about three turns of the grinder)
A few sprigs Italian parsley, chopped
1. Heat olive oil in a nonstick skillet. Add onion and cook over medium-low heat until onion is translucent.
2. Add remaining ingredients, except parsley. Lower heat slightly, cover and cook, stirring occasionally, until vegetables are tender.
3. Add parsley and cook a minute longer.