2smallish eggplantsyou know, just right, not too big
Himalayan Crystal Sea Salt
1/2red onion, chopped
5cloves of garlic, crushed
4plum or Roma tomatoes
2tbspOrganic Coconut Oil
1 tbspextra virgin olive oil
balsamic vinegaror use lemon juice if you like
Dried or fresh Italian herbsoregano, thyme, marjoram, basil, parsley
1tbspchopped fresh parsleyfor serving
Preheat the oven to 400ºF.
Peel the eggplants and cut them lengthwise into four pieces each. Lay them in a roasting pan and sprinkle both sides of the eggplant with sea salt. Set them aside to let the salt do its thing (salting the eggplant draws out the moisture and bitterness)
Meanwhile, roughly chop the onion and garlic. Halve the tomatoes.
When the eggplant is weeping- about 10 to 15 minutes- blot with a paper towel to remove the excess moisture. Cut up the slices a bit. Add the onion pieces, garlic and tomatoes. Drizzle it all with coconut oil and balsamic vinegar. Stir with a wooden spoon to coat.
Face the tomatoes cut side up. Sprinkle the whole shebang with dried herbs (no need to waste fresh herbs for this roasting process).
Roast in the oven for an hour or more, as needed. The eggplant should be very tender. Remove the pan from the oven and let it cool a bit.
Spoon the eggplant mixture into a food processor bowl; add the olives and agave nectar; cover and pulse until the mixture is finely diced- or you can make it less chunky and puree it. I like mine with some texture.
Scoop it out into a bowl and add the capers and chopped fresh parsley. Taste test for seasoning adjustments (more salt, Vinegar, Olive oil, and some pepper) Cover and chill until serving.
Took it out of the fridge about fifteen minutes before serving.