Easy Eggplant & Pasta Skillet Recipe - cooking recipe

Ingredients

1 eggplant, peeled & cubed
1 tablespoon salt
1 zucchini, sliced
1 green bell pepper, cut into strips
1 small onion, sliced
3 tablespoons French dressing
2 cups cherry tomatoes, quartered
breadcrumbs
4 -6 eggs

Preparation

Peel and cut eggplant into cubes. Sprinkle with salt and set in a colander in the sink for 30 minute to draw out the bitter juices. Rinse well and pat dry.
Dip eggplant cubes in egg and then coat with bread crumbs. Fry in skillet with olive oil. Place on paper towel to drain excess oil.
Place all ingrediants EXCEPT tomatoes in skillet. Cover and cook over low heat until tender, about 10 minute Add tomatoes and cook for 3-5 minute.
Serve hot w/ any kind of pasta or cold.
Enjoy!