1Wash eggplant and tomato and set aside. Heat the cast-iron skillet on medium heat, add some oil. Add the onion and add to the skillet, the tomatoes and the garlic cloves (with the peel) Let them roast for 5 minutes.
2If you are using baby eggplant, cut them in half, if using a regular eggplant, cut it in cubes.Add the vegetable to the skillets and roast for 10-15 minutes Until you like the color you see. When tomatoes and onion are roasted ready, chopped then with a knife or kitchen scissors ( my preference)
3Add parsley, salt, pepper and olive oil. Have a cup of brown rice ready, placed the vegetable on top of the rice and serve. Enjoy!