Greek Eggplant

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When my parents hit their 25 year mark after their "I Dos" - they took a trip to Greece.  And not a normal run-of-the-mill cruise trips.  They went on a small little tour boat that fit only 20 couples.  They were able to dock in small ports and go inland and sit in authentic Grecian homes and eat authentic Grecian food.

I was so jealous.

Since their trip, one of their favorite side dishes to make is what they simply call "Greek Eggplant".  Sauteed or roasted eggplant chunks with loads of garlic, some herbs, and either potatoes or tomatoes.

My only word of advice if you're not familiar with eggplant is that it shrinks and cooks down.  So beware!

Greek Eggplant
Serves 6-8

• OO for pan
• 1 large eggplant - cut into 1 inch cubes
• 6 cloves garlic (to taste) - minced 
• 1 T Rosemary
• 1 pint Cherry tomatoes (cut in half)

-- Heat oil in pan and, once hot, add the garlic, rosemary, and eggplant.  Saute until almost all soft.  (sometimes, I microwave eggplant for a few minutes to speed up the cooking process)
-- Add the tomatoes and continue sauteing until all is soft and fragrant.