Squashed Eggplant

I don't know about you, but for the longest time I was no fan of eggplant. Yesterday at the farmers market I purchased two Japanese eggplants. The funny thing is, I didn't know what type of eggplant the were because I had only been accustomed to one type before. So while I was searching for recipes to cook this bad boy, I came across the following article and learned there are several types of eggplants and different ways to cook each of them, Cooking Eggplant.

So today, I decided to cook the eggplant with onion, garlic, white bell pepper, banana pepper, zucchini, a yellow squash of some sort (it looks like a mini ufo - lol), pink salt, pepper, thyme, and lavender.

Saute the garlic and onions in a pan with 2 tbsp of olive oil. Then add the eggplant, just before the flesh turns brown, add the zucchini & squash. When the eggplant is brown and the zucchini & squash have been cooked down add the pink salt, pepper, thyme and lavender. Mix the mixture for a few minutes to get the aroma, then add the white bell pepper and broccoli. Cook this down for about 5 minutes and serve.

I have an eggplant left to cook, if you have any eggplant recipes that you enjoy, I'd love to hear from you!