Mediterranean Eggplants

Mediterranean Eggplants 

5 Baby eggplants,

sliced in half lengthwise, soaked in lightly salted cold water for 20 minutes


2 cups ripe tomatoes, diced

1 cup red onion, sliced

1 cup red bell pepper, sliced in half strips

½ cup basil leaves

1 bay leaf

¼ cup Kalamata olives, pitted and chopped

2 tablespoons capers

2 tablespoons garlic, sliced thin

1 tablespoon extra virgin olive oil

¼ cup balsamic vinegar

¼ cup dried black currants

¼ cup pine nuts

¼ teaspoon sea salt


Strain eggplants, place in baking dish with the rest of ingredients, cover and bake at 400 degrees for 45 to 60 minutes.  Serve at any temperature.  


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