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
Preparation
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
Serve
