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Categories:Viewed: 44 - Published at: 4 years ago
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
Method
- In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
- Transfer mixture to a (9x13) glass oven proof baking dish.
- Bake at 350° for 35-45 minutes until eggplant is tender.
- Serve.