Sun-dried Tomato Stewed Eggplant

It’s almost *too* easy. Eggplant is part of my meal prep every single week, so I’m always looking for new ways to make it! This is one of my favorites. So hearty and warm we love herrrrr.

-10-12 sun-dried tomatoes in olive oil
-1 large eggplant, diced
-1 8oz can tomato puree
-2 handfuls fresh spinach
-2 tablespoons balsamic vinegar
-sea salt, garlic powder

sprinkle eggplant slices with a hefty amount of sea salt and place in a mixing bowl, letting sit for about 20 minutes. after this time use a paper towel to press down on the pieces and remove the moisture that the salt brought out. next add sun-dried tomatoes and a generous amount of the oil from the jar to a stovetop pan, cook on medium heat for about five minutes. add the eggplant, tomato puree, vinegar, and spices. bring heat to medium high and cook partially covered for about a half hour with frequent stirring. the mixture will reduce. at the very end toss in the spinach and more seasoning (taste test) before serving (tastes great both hot and cold).