Eggplant with Walnuts and Parsley

1 large eggplant
2 tablespoons olive oil
1 or 2 minced cloves garlic
1/2 cup finely chopped walnuts
1/3 cup fresh minced parsley

Optional step: Peel and slice eggplant. Sprinkle both sides of slices lightly with salt, place in colander and let stand about 30 minutes.

Wipe with damp paper towel or rinse and dry. Some very mature eggplants are a bit bitter; this removes that taste.

Cut peeled eggplant into cubes. Sauté in oil until tender. Add garlic and walnuts. Sauté another minute or two. Just before serving, toss with parsley. (May be sautéed in advance. Add parsley after reheating, just before serving.)

Serves 4 to 6.