PREPARATION: 15 min
COOKING: 35 min
1 medium eggplant
2 big tomatoes or 3 medium
1/2 small red onion, peeled
3 garlic cloves, minced
3-4 tablespoons olive oil
salt and freshly ground pepper to taste
Preheat oven to 425 degrees.
Prick eggplant with a fork and place on a baking sheet.
Roast eggplant in the oven for about 30-45 minutes, until completely soft; you should be able to easily poke a paring knife inside and meet no resistance.
Remove from oven and let cool.
Peel the eggplant.
Cut the eggplant, tomatoes and onion into small cubes.
Toss them in a medium bowl with garlic, olive oil, salt, and pepper.
Serve with tortilla chips or crackers.