EGGPLANT WITH TOMATOES

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Eggplant With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 medium-size eggplant, about 1 pound
4 medium-size tomatoes, about 1 pound
2 teaspoons finely minced garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons olive oil
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 450 degrees.
  • Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
  • Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
  • Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
  • Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams

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