Roasted Eggplant & Tomatoes


2 medium eggplants, sliced 1/4" thick

3 cups ripe cherry tomatoes halved

1/4 cup olive oil, divided

10 fresh basil leaves, chiffonade

salt and pepper

balsamic vinegar


Preheat oven to 450 degrees. Place veggies in zip lok bag with 1/8 cup olive oil and toss till oil is distributed and eggplant and tomatoes are mixed. Place on pam-sparayed baking sheet, season with salt & pepper and roast for 15-20 minutes, or until slightly brown. Cool a bit and cut eggplant slices into quarters and toss with the remaining olive oil, fresh basil and more salt and pepper. Add a splash of balsamic vinegar, if desired.

Left over, this makes a delicious topping for a halved, toasted focaccia. Top with a bit of mozzarella or other white cheese and microwave till warm.