Eggplant Caponata

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!

• Ready In: 45 mins
• Serves: 4-6
• Yields: 4-6 plates

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

Directions

1. In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
2. Transfer mixture to a (9×13) glass oven proof baking dish.
3. Bake at 350° for 35-45 minutes until eggplant is tender.
4. Serve.