Just as I was debating what to do with the last eggplant out of my garden, and a couple of overripe tomatoes I had left, here comes this email from my sister! Guess what we’re having for dinner tomorrow?
My sister uses a stoneware vessel for this dish, but any glass baking pan can be used. If using a metal pan, I would line it with aluminum foil.
Peel some of the skin off the eggplant (see photo), and chop into evenly sized pieces.
Add the eggplant to the tomatoes and onion in the pan and toss everything with olive oil (make sure the eggplant is coated with olive oil). Add salt, pepper and parsley (optional).
Cover, and bake/roast in a medium oven for approximately one hour (or until the eggplant is fork tender).
Serve with a slice (or if you are like me, a chunk) of Feta cheese for a great, satisfying, healthy, meatless Mediterranean meal!