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!
1 medium eggplant, diced into ½-inch cubes (leave skin on)
½ cup cherry tomatoes, sliced in half
2 tablespoons kalamata olives, sliced in half
2-4 tablespoons olive oil
celtic sea salt
In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt
Transfer mixture to a (9×13) glass oven proof baking dish
Bake at 350° for 35-45 minutes until eggplant is tender
Member recipes are not tested by the CHOW food team.