Eggplant (Aubergine) Persillade (Julia Child'S) - cooking recipe

Ingredients

1 medium eggplant
4 tablespoons olive oil (or more if needed)
2 large garlic cloves, minced (or to taste)
5 -6 tablespoons fresh parsley, finely chopped
1/2 - 1 cup freshly grated parmesan cheese (optional)

Preparation

Peel eggplant and cut into half-inch dice.
(If you wish, salt cubes with 1/2 t salt, let drain for 20 minutes, then dry in a towel--optional).
Film large (preferably nonstick) skillet with the olive oil.
Saute eggplant cubes over medium-high heat for 4-5 minutes, until tender.
Add minced garlic and toss for a couple of minutes.
Add parsley only at the last minute and toss before serving.
Fine alone (hot or cold) as a side dish, or serve over prepared spaghetti squash.
May toss with optional parmesan cheese.