Nonna’s baked eggplant
A delicious starter or side dish which can also be used as a pasta sauce.
• 4-6 eggplants
• ½ cup cured black olives
• 1 tbsp capers (or anchovies)
• 2 cans diced tomatoes
• 2-3 garlic cloves, chopped
• Basil
• Oregano
• Salt
• Pepper
• Extra virgin olive oil
1. Preheat oven to 180°C.
2. Cover the eggplant slices in salt and set aside for at least 30 minutes. Rinse and dry.
3. Place the eggplant slices in a baking dish. Add the tomatoes, olives, pine nuts, capers, garlic, basil, salt, pepper and oil. Stir gently.
4. Bake for around 40 minutes.