Toss eggplant with a little oil, salt and freshly ground pepper. Place in a single layer on a foil-lined baking sheet sprayed with oil spray. Spray tops with oil spray. Bake for 20-30 minutes in a 400°F oven.

In the meantime, peel the Spanish onion, cut in half and then cut thin half-moon slices. Sauté in oil and season with salt, freshly ground pepper, garlic powder and parsley flakes. Once the onion slices are softened, add thin slices of celery, approximately 2-3 ribs. Or, add thin slices of red pepper. Season with salt and pepper to taste. Add tomato paste to your liking to the pan and cook until it starts to bloom. Add a bit of water. You may want to add some Marinara sauce, depending on your preference. I would suggest ¼-½ cup.

Combine eggplant and sautéed vegetables. Season to taste. Add more sauce, if desired. Serve warm as a side dish or at room temperature or cold as an appetizer.

Source: This recipe was contributed by a Joy of Kosher reader who wishes to remain anonymous.