Recipe by Elana's Pantry
http://www.elanaspantry.com/cooked-veggies/eggplant-caponata/ 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 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