Prep the Veggies: Wash and cut the eggplants into cubes. Peeling them is optional. Then, chop up your onion, carrot, sweet red pepper, garlic cloves, and tomato. Finally, shred the mozzarella cheese for a melty finish.

Heat the Oil: Grab a large skillet and heat up a drizzle of olive oil over medium heat.

Sauté the Base: Add the chopped onions, carrots, and diced red peppers to the pan. Sauté them for 5 minutes, or until they become softened, stirring occasionally for even cooking.

Add the Aromatics: Once the initial vegetables are softened, toss in the minced garlic and cook for an additional minute to release its fragrant aroma. Then, stir in the diced tomato and cook for another minute.

Simmer with Sauce and Eggplant: Now it's time to bring the flavors together! Pour in the tomato sauce and bring everything to a simmer. Once simmering, add the cubed eggplant and stir well to coat them in the flavorful sauce.

Tenderize and Melt: Reduce the heat to low, cover the pan with a lid, and simmer for 5-7 minutes. This allows the eggplant to become nice and tender. Don't forget to stir occasionally to prevent sticking.

Cheesy Goodness: Once the eggplant is tender, take the pan off the heat. Time to add the star of the show - the cheese! Stir in the shredded mozzarella cheese and let it melt for about a minute, creating a gooey and delicious layer.

Serve Up the Goodness: Your 10-Minute Weeknight Eggplant Skillet is ready to be devoured! Serve it hot over rice, pasta, or enjoy it on its own for a lighter option.