3 tbsp -extra virgin olive oil
2 -eggplant, 1 ½ lb total, cut into 1-inch rounds
2 oz -ricotta or feta, crumbled
2 tbsp -olives, drained and diced
1/3 cup -red onion, diced small
3 med -tomatoes, seeded and diced
3 tbsp -parsley (or mint)
2 tsp -red wine vinegar


Preheat oven to 425°. Brush a rimmed baking sheet
with 2 tbsp oil. Arrange eggplant rounds in a single
layer and season with salt & pepper. Roast until
undersides are browned, 25 min. Flip each round
and season with salt & pepper. Roast until browned
and tender, 10-12 min. Meanwhile, mix together 1
tbsp oil, feta, olives, onion, tomatoes, parsley, and
vinegar. Season to taste with salt & pepper. Transfer
eggplant to a serving platter and top each round with
a spoonful of tomato mixture and serve.