Yields
4 servings
I like using the smaller eggplants – they have less seeds so it’s a little less bitter. Eggplant soaks up olive oil like a sponge so if it starts looking dry while its roasting, add a touch more oil.
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ingredients
4
baby eggplant, stems removed and cut into 1 ½-inch dice (about 8 cups diced)
Several springs rosemary and thyme, chopped
2
bay leaves
Coarse salt and freshly cracked black pepper
¼
cup to ⅓ cup olive oil (60 ml-75 ml)
1
small red onion, cut into large dice
1
small vine ripe tomato, cut into eighths
¼
chopped fresh parsley, or to taste (60 ml)
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directions
Step 1
Preheat oven to 400 degrees F.
Step 2
Add eggplant, rosemary, thyme and bay leaves to a medium-sized roasting pan. Toss with olive oil, herbs and salt and pepper. Place on bottom rack in oven. Roast until eggplant starts looking soft and skin is just starting to crisp, about 20 to 25 minutes.
Step 3
Add the onions and tomatoes. Toss or stir to combine. Continue to roast until eggplant is golden and very soft, about another 15 minutes. Sprinkle with parsley and serve. Serves 4 to 6 servings.