Sun-Dried Tomato Stewed Eggplant

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).