Ingredients: (serves 4-6)
1 large eggplant, cut into ¼ inch pieces
4 tablespoons olive oil
1 garlic clove, finely minced
1 pinch red-hot chili pepper flakes
2 tablespoons fresh parsley, minced
½ red onion, cut thinly
2-4 teaspoons salt
1 teaspoon black pepper
2-3 tablespoons white vinegar
Optional: 1/2 cup cooked turkey

Instructions:
Heat 2 tablespoons of olive oil in a large non-stick pan over high heat. Add eggplant, garlic, and pepper flakes. Allow this to cook, tossing or stirring until eggplant begins to caramelize. Add remaining olive oil, onions, and parsley and continue to sauté for about 2-4 minutes. Add white vinegar and salt and pepper to taste. Stir to cook all of the pieces evenly. Depending on how large the eggplant is, it may be necessary to add more oil; do so a little at a time. Reduce heat and allow to cook for another 3-5 minutes. Eggplant is perfectly cooked when it is soft, but retains its shape. If you have turkey left over, you can add this to the pan and stir until turkey is heated. Serve as a side dish or as a vegetarian main dish with steamed sticky rice.

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