roasted eggplant with tomatoes and mint

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Ingredients in this Recipe

1 1/2 pounds eggplant (about 2 medium), in 3/4 to 1 inch slices
1 to 2 tablespoons plus 4 teaspoons olive oil
1/3 cup finely diced red onion
2 ounces (1/2 cup) chopped or crumbled ricotta salata
2 tablespoons capers, drained
2 teaspoon red wine vinegar
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
Freshly ground black pepper.

Recipe Preparation

See Full Recipe at Smitten Kitchen

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