Melt in your Mouth Eggplant

This hearty eggplant dish can be used as a chunky sauce, or eaten on its own. I like it over quinoa with a side of greens for some added texture.


Approx 2 1/2 lbs eggplant
1 large yellow onion approx 1 lb
3/4 lb cherry tomatoes
1  1/2 teaspoons chili powder, divided
1  1/2 teaspoons salt – sea or Himalayan, divided
1/2 cup olive oil


1 Preheat oven to 350.
2 Clean eggplant and cut into 1″ cubes.
3 Chop onion into roughly 1/2″ pieces.
4 Put half of the eggplant, onions and tomatoes into a roasting pan and sprinkle with half of the salt & chili powder.
5 Layer on the second half of your ingredients and sprinkle with the rest of the salt & chili powder.
6 Drizzle evenly with the olive oil and mix. Try to coat all ingredients evenly.
7 Bake covered for 30 minutes. Stir. Uncover and cook for another 90 minutes, stirring every 30 minutes.


The eggplant becomes so tender, and the flavor so mild, that even eggplant haters have liked this dish!



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