This EGGPLANT antipasto will perfume your entire house. It has a fragrant mixture of fresh garlic, parsley, tomato and capers. It's a quick and easy dish perfect for an antipasto or as a side to accompany a meal.
6 small eggplants ( 6 inches long) or 2 large eggplants, sliced long ways with skin on
2 medium tomatoes, chopped into 1 inch cubes or 1 container of cherry tomatoes halved.
2 garlic cloves, chopped finely
2 tablespoons of capers, drained
1/4 cup chopped parsley, chopped
1/2 cup extra virgin olive oil
Salt and pepper to taste
In a small bowl mix tomato, garlic, parsley, capers, salt, pepper and olive oil.
Remove tops and bottoms of eggplant and cut into 1/4 inch slices.
Coat 2 baking trays, with your fingers, in a thin film of olive oil, so nothing sticks.
Arrange the eggplant in the trays in a single layer and salt lightly.
Spoon the oil and tomato mixture over each eggplant slice.
With the back of the spoon, spread the oil mixture over each eggplant so they are well coated in oil.
Bake in a preheated oven at 425 degrees for 30 minutes or until golden brown...black means burnt!