Ingredients
1 ripe eggplant
1/2 white onion
2 cups grape tomatoes
2-3 tbs grapeseed oil
1 tsp peppercorn
How-to…
1. Wash eggplant skin carefully in cool~cold water, we’ll be eating it.
2. Slice eggplant into 1/2 inch thick pieces. Add approximately 1-2 tsp of salt to eggplant to remove excess water. Let it sit for 20 minutes.
-Slice onion and halve the tomatoes in the meantime.
3. Rinse salt off of eggplant slices and dry carefully.
4. Add eggplant to a frying pan set to medium heat (without oil).
5. Add 2-3 tbs of grapeseed oil to pan and stir in onions. Fry for approximately 5 minutes. 
6. Add halved grape tomatoes and simmer for 10-15 minutes.
Note: I didn’t want my tomatoes to be too mushy so I added them in towards the end of the simmering.
7. Top with peppercorn and serve with dinner!
AvChrys 