entertaining by the bay

Roasted Eggplant and Tomato Salad

Ingredients

1 small eggplant, cubed with skin on
1 small onion, chopped
1 large heirloom tomato, chopped
4 tablespoons olive oil
1 tablespoon red wine vinegar
sea salt and fresh ground pepper to taste
fresh grated parmesan cheese
fresh basil leaves

Directions
Preheat oven to 425 degrees F. Line two baking sheets with aluminum foil. To one sheet at the eggplant and the second the onion. Drizzle 1/2 tablespoon of olive oil over each sheet and season with sea salt and fresh ground black pepper. Toss eggplant and onions with the olive and place in the oven until onions start to brown and the eggplant is softened, about 20 minutes. Remove from oven and cool. Place in a bowl the eggplant, onion and tomatoes. Drizzle with remaining two tablespoons of olive oil, vinegar and sea salt and pepper to taste. Place in a bowl or serving platter. Add fresh chopped basil and grated cheese and serve.

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