"Eggplant Caponata" ~ Elana's Pantry

Simple Eggplant Caponata (picture above is mine)
1 medium eggplant, diced into ½-inch cubes (Elana writes to leave the skin on but next time I am peeling it off)
½ cup cherry tomatoes, sliced in half
2 tablespoons kalamata olives, sliced in half (I used a can of whole black olives)
2-4 tablespoons olive oil
¼ teaspoon sea salt

1. In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt
2. Transfer mixture to a 9 x 13 glass dish 
3. Bake at 350° for 35-45 minutes until eggplant is tender
4. Serve

http://www.elanaspantry.com/eggplant-caponata/