 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This recipe reminds me of Sundays at Nana's house. She and I were buddies cause we both loved veggies and she would try to always make something special in this category. This is light and refreshing Ingredients:
2 small eggplants |
4 tablespoons olive oil |
3 cloves garlic |
4 green onions |
2 cups cherry tomatoes |
1 small bunch fresh basil |
2 teaspoons capers, drained |
1 red chile pepper, finely chopped (optional) |
1/4 cup extra virgin olive oil |
3 tablespoons red wine vinegar |
salt & pepper |
Directions:
1. Preheat oven to 365 degrees F.
2. Peel the egglants and cut into 1 1/2 inch pieces.
3. Toss the eggplant with the 4 tablespoons oil and place on a
4. baking sheet.
5. Bake 30 minutes, tossing the eggplant every 10 minutes.
6. Peel the garlic, and slice thinly.
7. Add the garlic to the eggplant and toss to mix and cook an additional 10 minutes or until the eggplant is fork tender.
8. Once completely cooked remove from the oven and allow to cool to room temperature.
9. Cut the tomatoes in half, and thinly slice the onions.
10. Add both to the eggplant and toss together.
11. Tear the basil into small pieces and add to the eggplant mix.
12. Add the capers, chile pepper, vinegar, and remaining 1/4 cup of oil. Season with salt and pepper. serve at room temperature.
|
|