A traditional Italian eggplant can be quite the mysterious vegetable. Purple and bulbous, there’s no other vegetable like it. I love cubing this vegetable and throwing it into pasta sauces and roasting it with some olive oil and herbs. Today’s ‘How-To’ post shows you how to cube eggplant for easy and quick cooking. Tomorrow, we’ll show you how we use cubed eggplant in our Greek-inspired meat sauce!