✼ In a large sauté pan, heat coconut oil over high heat.
✼ Add diced onions and cook until browned on the edges, stirring occasionally.
✼ Add tomatillos and garlic; cook until moisture has been extracted from the tomatillos creating a saucy consistency.
✼ Reduce heat to medium-high.
✼ Add red tomato and jalapeño; stir over medium-high heat until heated through.
✼ Add chopped cilantro and stir until combined.
✼ Remove the Salsa Verde from the pan and set aside.
✼ Steam the cubed eggplant until very soft.
✼ Melt butter in a small skillet over high heat. Cook, stirring, until the butter begins to brown. Watch it closely to keep it from burning.
✼ Add the sage and red pepper flakes and stir until the sage has become brown and crispy.
✼ To the sage-butter sauce, add the steamed eggplant and the Salsa Verde; stir until heated through