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Ingredients
- 5 small to medium eggplants
- 1 lb cherry tomatoes
- 5 cloves garlic
- 1 tsp oregano
- 1/4 cup fresh basil chopped
- 1/2 cup Gaeta/kalamata olives pitted
- 1/4 extra virgin olive oil
- 1/4 cup capers in salt
- Salt to taste
- Cup of water or less
Instructions
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Rinse eggplant and remove top. Slice in half longways and score with sharp knife making horizontal and vertical cuts. Careful not to cut through the skin.
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Place on a cookie sheet to fit flat. They’ll expand once you add the toppings so give it a little room.
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Rinse and cut in half cherry tomatoes, stuff in the slits you have created. Do the same with the olives.
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Rinse the capers and add to the slits.
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Add the fresh basil, sprinkle oregano and salt on each eggplant.
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Now drizzle extra virgin olive oil all over the eggplants.
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Add water to the bottom of the tray.
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Bake at 375 degrees Fahrenheit for about 45 minutes.
