Made with locally grown produce. This is a hearty dish as a stand-alone vegetarian meal. Give yourself some time as this recipe takes over an hour of preparation. But worth it!

Ingredients

Eggplants, 2 medium

Water 2 quarts

Salt, 1 tablespoon

Olive oil, 3 tablespoons

Tomatoes, 2 medium

Onion, two thick slices

Preparation

Rinse the eggplant and slice into ½ inches pieces. Do not peel. Place in bowl, cover with water, add salt and swish around. Let it sit for 30 minutes. Prepare baking sheet by adding 2 tablespoons of the olive oil. Drain the eggplant. Put the eggplant slices in the oil on the baking sheet. Use your fingers to cover both sides with oil and cover the bottom of the pan with oil. The eggplant will be in a single layer. Bake in preheated 375-degree oven for 35 minutes, flipping over halfway through. While it is baking. Rinse the tomatoes and cut into chunks. Cut onion into smaller chunks. Add the remaining one tablespoon olive oil to a sauté plan. Add the tomatoes and onion. Cook slowly for 25 minutes. Keep warm. When the eggplant has baked and is soft, add to the tomato mixture. Gently mix.

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