Eggplant...Again!

I am always experimenting with eggplant, my favorite vegetable. Eggplant's extremely low-carb count and mild flavor makes it an ideal vegetable to work into any dish. In this case, I just used what I had: a tiny bit of mozzarella cheese, fresh basil from a friend's garden and a couple cherry tomatoes. Roasted until soft, eggplant has a sweet flavor; no need to soak in salt water.


1 large eggplant, peeled and diced
2-3 tbsp olive oil
2-3 tbsp fresh basil, chiffonade
1/2 pint cherry tomatoes
1 -2 oz shredded mozzarella cheese
salt and pepper

Heat oven to 400. In a glass or ceramic baking dish, toss eggplant with olive oil, salt and pepper. Roast for 25-30 minutes, stirring once or twice. Add tomatoes and basil, then cook for another 20 minutes. 5 minutes before serving, top with mozzarella and turn on the broiler. Once cheese slightly browns, take out and serve immediately.