Ingredients

The following ingredients have 4 Servings
  • 1 medium eggplant, (diced into ½-inch cubes (leave skin on))
  • ½ cup cherry tomatoes, (sliced in half)
  • 2 tablespoons kalamata olives, (sliced in half)
  • 2-4 tablespoons olive oil
  • ¼ teaspoon celtic sea salt

Instruction

  • In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt
  • Transfer mixture to a 9 x 13 inch baking dish
  • Bake at 350°F for 35-45 minutes until eggplant is tender
  • Serve