Ingredients – baked eggplant
1 large eggplant, roughly chopped into 1 cm pieces
2 large ripe tomatoes, roughly chopped into 1 cm pieces (or 1 cup cherry tomatoes)
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon honey
2 teaspoons oregano
1 teaspoon salt
½ teaspoons freshly ground black pepper
Ingredients – topping
2 tablespoons parsley, finely chopped
1 tablespoon pine nuts (roasted, optional)
1 tablespoon capers
zest of ½ lemon (approx. 1 tablespoon)
1 tablespoon chives, chopped
Preheat oven to 180oC fan forced.
Whisk together the vinegar, oil, tomato paste, honey, oregano, salt and pepper. Then mix through the chopped eggplant and tomato, so thoroughly coated.
Place on a baking tray and bake for 40 minutes until the eggplant is soft; stir at 10-15-minute intervals.
Serve as is on baking tray or platter. Sprinkle with the topping ingredients.
Serve with crusty sourdough and greens; over pasta of your choice with a sprinkle of Parmesan cheese; or, try on crumbed chicken breast like you would a parmigiana sauce.