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roasted eggplant with tomatoes and mint


roasted eggplant with tomatoes and mint Recipe

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

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