This oven roasted eggplant recipe is quick, easy and full of flavor. Roasting eggplant is a great way to get tender delicious eggplant, without the extra calories and mess of frying it. I like to use fresh mozzarella, but you can try it with any soft cheese. I suggest serving this immediately out of the oven, as the cheese is best when gooey and pulling. I found that I did not need any extra seasoning due to the saltiness of the capers and pesto, but you can always add a pinch at the end if desired. Enjoy!

Ingredients:

• 1 large eggplant, cut into 1/2 inch pieces
• 1 cup cherry tomatoes, cut in half
• 1 large ball fresh mozzarella cheese, cut into chunks
• 1/4 cup capers, drained
• 4 tbsp olive oil
• 2 tbsp pesto sauce
• 1/4 cup finely chopped basil

Directions:

• Turn on oven to broil
• Brush eggplant slices with half of the olive oil and place on baking sheet
• Grill until browned and remove from oven
• Meanwhile, heat half the oil on medium high heat in a small saucepan
• Add tomatoes, garlic and capers and cook for 5 minutes, until softened
• Pour tomatoes over the eggplant
• Top each slice with a piece of mozzarella and drizzle with pesto sauce
• Place back in the oven until cheese starts to melt and bubble ( watch closely so it doesn’t burn)
• Top with fresh basil and serve immediately
• Enjoy!