BALSAMIC EGG PLANT AND SPINACH SAUTE

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Balsamic Egg Plant and Spinach Saute image

This dish is a little different and results in a sweet and savory combination that even the most finicky eater will love. Our two year old scarfed it down.

Provided by CP Camper

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup celery, chopped
1/4 cup green onion, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 cups small eggplants
3 cups fresh spinach
1 tablespoon sugar
1/4 tablespoon onion powder
1/2 teaspoon five-spice powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Heat Olive Oil in skillet over medium heat. Add celery and saute until fragrant. Add Green Onion and sugar and cook 1 minute.
  • Peel Eggplant and slice into 1/4 inch medallions.
  • Add Eggplant and cook until bottom begins to change color and soften about 3 minutes.
  • Flip Eggplant and add Balsamic, Onion Powder, Five Spice, and Garlic Powder.
  • Cook covered for 15 minutes stiring occasionally. The Eggplant should darken and begin to soften considerably.
  • Add Spinach, Salt and Pepper and cook uncovered until spinach is wilted.

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