Braised Eggplant and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 eggplant halved, lengthwise |
1 teaspoon(s) kosher salt, divided |
1 small onion,sliced |
1/4 cup(s) olive oil, divided |
1 14 oz. can(s) diced tomatoes or 3-4 fresh tomatoes |
2 tablespoon(s) chopped fresh basil |
1/4 cup(s) chopped fresh parsley |
Directions:
1. Preheat oven to 400 degrees
2. Place eggplant halves in 9x9 inch pan, cut sides up. Sprinkle each half with about 1/4 t. salt. reserve the remaining salt for later use.
3. In a small skillet over medium heat, saute onions in 2 T. olive oil until translucent, about 5 min.
4. Transfer onions into a small bowl and stir in the tomato, basil, parsley and remaining salt, Scoop the tomato mixture on top of the eggplant.
5. Pour remaining olive oil into the bottom of the pan, cover with aluminum foil and bake for 10 min.
6. Baste eggplant with the liquid in the pan, then re-cover and bake for 15 more min. Baste again and bake until eggplants are soft and tender uncovred about 20 more min. Serve.
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