Roman Braised Eggplant
Eggplant is one of my favorites and I do prepare several ways on a regular basis in my kitchen. Especially when I am looking for a side dish using eggplant and other ingredients that are always handy in my refrigerator!
Ingredients
- 2 medium eggplants, sliced in half
- 2 teaspoon sea salt
- 3/4 teaspoon freshly ground pepper, plus more
- 1/2 cup olive oil, divided
- 1 yellow onion, rough chopped
- 1 red bell pepper, sliced
- 4 thin slices prosciutto, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can petite diced tomatoes, drained
- 1 1/2 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper, optional
- 2 tablespoons capers
Directions
Preheat oven to 350 F Drizzle the bottom of a large baking dish.
Place halved eggplants in the dish and just scoop out about 1/4 inch into the eggplant using a spoon. Set flesh aside.
Season inside eggplant with salt and pepper then drizzle with about 2 tablespoons of olive oil.
Chop up eggplant flesh and add to a medium mixing bowl.
Toss in onion, bell pepper, prosciutto, garlic, tomatoes, parsley, basil, thyme, red pepper flakes and capers. Combine well.
Top each eggplant with the mixture and top with a little salt and pepper. Drizzle with olive oil and bake for 45-55 minutes.