Sautéed eggplant on a bed of spinach

You must try this delicious, easy-to-make meal. With lots of veggies to fuel you, your body (and your taste buds) will thank you! 



  • 4 tablespoons coconut oil
  • 1 cup chopped yellow bell pepper (about 1)
  • 1 large eggplant peeled and diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 medium sized tomatoes diced
  • dried or fresh Italian Seasoning to taste
  • dash of cayenne pepper
  • Kalamata olives
  • 2 cups of spinach
  • 1 TBS of purslane (optional)


In a bowl place eggplant, sea salt and 2 TBS of coconut. Massage coconut oil and salt into eggplant. Heat oil in a large nonstick saucepan over medium-high heat. Add eggplant and tomatoes sauté for 3 minutes. Add the seasoning; and about ¼ -1/2 cup of water. stir to combine. Cover, reduce heat, and simmer for about 10-15 minutes.  Add peppers 2-5 minutes before done cooking.

Place spinach on  plates top with eggplant, kalamata olives and purslane.



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