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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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/cooked-veggies/eggplant-caponata/ This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party. It sounded delectable and I was off to the races. I think any kind of olives would work well in this delicious roasted vegetable dish. Enjoy! Ingredients:
1 medium eggplant, diced into 1/2-inch cubes (leave skin on) |
1/2 cup cherry tomatoes, sliced in half |
2 tablespoons kalamata olives, sliced in half |
2 -4 tablespoons olive oil |
celtic sea salt |
Directions:
1. In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
2. Transfer mixture to a (9×13) glass oven proof baking dish.
3. Bake at 350° for 35-45 minutes until eggplant is tender.
4. Serve.
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