Baked Eggplant with Tomato and Garlic

  • 2 tablespoons olive oil
  • 2 medium eggplants
  • Salt and pepper, to taste
  • 2 tablespoons capers, drained
  • 1/3 cup finely diced onions
  • 1/2 teaspoon minced garlic
  • 3 medium tomatoes, seeded and diced
  • 2 teaspoons balsamic vinegar
  • 3 tablespoons minced parsley
  • Fresh parsley for garnish

Preheat oven to 425 degrees. Generously coat a large baking sheet with olive oil; set aside. Cut eggplant lengthwise into slices about 3/4-inch thick. Arrange slices in a single layer cut side down on baking sheet and season with salt and pepper to taste. Place in oven on middle rack and roast 15-20 minutes until underside is dark brown and slightly bubbly.

While eggplant is baking, mix together capers, onion, garlic, tomatoes, vinegar and minced parsley. When eggplant slices are ready, flip with a spatula and season with additional salt and pepper to taste. Top with tomato mixture and continue baking 10-15 minutes more or until underside is dark brown and slightly bubbly. Remove from oven and arrange on plate. Garnish with fresh parsley. Makes 4 servings.