Eggplant Roasted in Tomatoes - Melanzane alle Pomodori Arrosto

Eggplant Roasted in Tomatoes - Melanzane alle Pomodori  Arrosto

This makes a wonderful vegetable dish and it can be doubled or tripled to use as a sauce with a pasta such as penne.

5 tomatoes

extra virgin olive oil for roasting tomatoes (enough to coat a baking dish with 1/8 inch of oil)

1 medium eggplant

extra virgin olive oil for roasting the eggplant (enough to lightly coat a baking sheet)

Coat an oven proof glass, porcelain or ceramic baking dish with 1/8 inch or so of olive oil for the tomatoes and set aside.

Core and peel the tomatoes (instructions for peeling tomatoes on page 136).  Next slice the tomatoes in half, then cut those halves into approximately 1 inch chunks. Add the tomato pieces to the olive oil in the baking dish, and stir to coat. Place into a preheated 350 degree Fahrenheit oven. Stir the tomatoes after 10 minutes and roast for another 10 to 15 minutes.

Once the tomatoes are in the oven, peel and slice the   eggplant crosswise into  1/3 inch slices.  Place the slices onto the prepared baking sheet.  Turn over so that the eggplant slices are coated with olive oil on both sides.  Place into your pre-heated oven and roast 10 to 15 minutes. Turn the eggplant slices over and continue roasting until the slices are soft and mushy.

 Remove the tomatoes and the eggplant from the oven and add the eggplant to the tomatoes and stir to break up the eggplant slices. The eggplant should become incorporated into the tomatoes.

Return the tomato and eggplant mixture to the oven and roast another few minutes. This is one of my favorite vegetable dishes. The flavor is intense and usually does not need salt or pepper but you may add them to suit your  taste.