1 medium eggplant, diced into ½-inch cubes (leave skin on)

½ cup cherry tomatoes, sliced in half

2 tablespoons kalamata olives, sliced in half

2-4 tablespoons olive oil

¼ teaspoon celtic sea salt



In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt

Transfer mixture to a (9×13) glass oven proof baking dish

Bake at 350° for 35-45 minutes until eggplant is tender