Ingredients:
- 1 medium eggplant, cut into 1" cubes
- 1 large onion, diced
- 1 Tbs olive oil
- 1/3 C balsamic vinegar
- 2 garlic cloves
- kosher salt and pepper
- 16 oz can of diced plum tomatoes
- 1 Tbs fresh basil*
- 2 tsp fresh oregano*
Directions:
Heat oven to 420˚
1. Put the eggplant, onion and garlic in a casserole dish and pour the olive oil and balsamic vinegar over the combo. Stir to coat then sprinkle with salt and pepper to taste.
2. Toss it in the oven and let it roast for 45minutes - an hour. Turn the mixture over a few times during that time.
3. After the combo has browned a little and gotten nice and soft add the can of tomatoes. Then put the mixture back into the oven and let it roast for another 20-30 minutes.
4. Remove the mix from the oven and add the fresh herbs. Stir in and you're set.
* If you're using dried herbs half the amount and add it in during step 3.
To serve spoon over orrecheti/pasta shells, serve with chunks of sourdough bread or even mix in fresh spinach when it's cool.
