2 large eggplant, cut into slices or cubes 1" thick
2 large onions, thickly sliced
1 whole head of garlic, peeled and separated
1/4 teaspoon each oregano and basil, fresh minced or flakes (optional)
2 30 oz. cans whole tomatoes
olive oil
salt

Slice eggplant and sprinkle with salt. Fry eggplant in olive oil until both sides are browned and blackened. Place eggplant into casserole and set aside. In the same fry pan, sauté onions in olive oil until slightly browned.

Stir in garlic and sauté several more minutes. Place onion and garlic into the casserole dish. Pour over the tomatoes and incorporate evenly.

Bake at 500°F for 30-40 minutes until the watery juice is gone from the sauce. Grill until tomatoes start to caramelize and blacken. Remove from oven and let set 10 minutes. Eat with pita bread, ripping off medium size pieces and scooping the eggplant and tomato in!

Sprinkle with salt if you like! You can even try it with rice and add tofu for protein.

Enjoy!

Editor's Note: You'll want to keep a close eye on this as it can burn easily. If so, reduce the heat as necessary. This can also be made on the grill. When done, drizzle with extra virgin olive oil or fresh lemon juice just before serving!

Submitted by: tina