Eggplants. These beautiful foods are fruits that seem more like vegetables, dating to prehistory in India. While used as a table ornament in America until the 1900’s, eggplants are now a staple in American groceries, because they are versatile, a great substitute for meat, and can absorb large amounts of sauces and flavors. Also, they are super low in calories.There are hundreds of ways of preparing eggplant, but most Americans stop with eggplant parmigiana. Here is an easy Spanish version which can be a main course or an accompaniment to a roast.

Spanish Pisto (Vegetable Stew)

• 2 cups unpaired diced eggplant
• 1 package frozen artichoke hearts (9 oz.)
• 1 can (1 lb.) whole tomatoes, undrained
• ¼ cup olive oil
• 1 cup diced cooked ham
• 2 large Spanish onions, sliced
• 2 cloves garlic, minced
• 2 canned pimientos, diced
• 2-½ tsp. salt
• ¼ tsp. pepper

Slowly heat olive oil in a medium saucepan. Add the ham and sauté until lightly browned. Add the sliced onions, garlic, pimientos, and eggplant. Cook, stirring occasionally, over a medium heat until the onions and garlic are tender but not browned. Add the frozen artichoke hearts, tomatoes, salt and pepper. Cover and cook over a low-medium heat until the artichokes are tender and the tomatoes have lost their shape – about 15 minutes.

Serves 6