Roasted Eggplant with Mediterranean Salsa

Ingredients

• 2 straight-sided eggplants, about 8-10 inches long
• 2 T + 2 T olive oil
• Salt and fresh ground pepper to taste
• 1 cup chopped Kalamata olives
• 12 oz. jar roasted red peppers, drained and chopped
• 1/4 cup finely diced red onion
• 2 T capers
• 2 T balsamic vinegar
• 1 tsp. Aleppo Pepper

Directions

1. Heat the oven to 400F/200C. Mist a baking sheet with either non-stick spray or olive oil.
2. Rinse the eggplant if it needs it, trim away both ends, and cut the eggplant into 1 inch-thick slices.
3. Spread the eggplant on the prepared baking sheet. Brush olive oil over both sides, then add salt and freshly ground black pepper to taste. The olives bring plenty of saltiness, so go easy with the salt here.
4. Roast the eggplant for about 10 minutes, turn the slices over, and roast for about 10 minutes more, or until the eggplant is as tender as you like it.
5. While the eggplant is in the oven, pour the jar of red peppers into a colander set in the sink to drain. Blot the peppers dry with paper towels.
6. Cut the Kalamata olives and roasted red peppers into pieces no larger than 1/2 inch, and finely chop the red onion.
7. Toss the olives, peppers, onion, and capers together. Pour in 2 tablespoons balsamic vinegar and 2 tablespoons olive oil, then stir to combine.
8. Finish with Aleppo Pepper and fresh-ground black pepper. Add salt only if you want it, remembering that the olives already bring quite a bit.
9. Place several eggplant slices on each plate and spoon a generous portion of the Mediterranean Salsa over them.