Roasted Eggplant and Tomato Salad
- 2 medium eggplants, slice 1/4-inch
- 3 cups ripe cherry tomatoes, cut in halves
- 1/4 cup olive oil, divided
- 10 leaves fresh basil, shredded
- Salt and pepper
Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.
Recipe courtesy of Lydia Bastianich