Braised Eggplant and Tomatoes
serves 3 to 4
1 large eggplant, halved lengthwise
1 teaspoon kosher salt, divided
1 small onion, sliced
1/4 olive oil
14-oz can whole tomatoes (about 3-4 tomatoes, cut into 1/2-inch pieces)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
Pre-heat oven to 400 F. Place eggplant halves in a 9x9 pan, cut sides up. Sprinkle each half with about 1/4 teaspoon salt. Reserve the remaining salt for later use.
In a small skillet over medium heat, saute onions in 2 tablespoons olive oil until translucent, about five minutes. Transfer onions into a small bowl and stir in the tomato, basil, parsley, and remaining salt. Scoop the tomato mixture on top of the eggplant. Pour remaining olive oil into the bottom of the pan, cover with aluminum foil and bake for 10 minutes.
Baste eggplant with the liquid in the pan, then re-cover and bake for 15 more minutes. Baste again and bake until eggplants are soft and tender, uncovered, about 20 additional minutes.