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    Le melanzane al forno della nonna

    Recipes by Jo De Leo

    A delicious starter or side dish which can also be used as a pasta sauce.

    • 4-6 eggplants
    • ½ cup cured black olives
    • 1 tbsp capers (or anchovies)
    • 2 cans diced tomatoes
    • 2-3 garlic cloves, chopped
    • Basil
    • Oregano
    • Salt
    • Pepper
    • Extra virgin olive oil

    1. Preheat oven to 180°C.
    2. Cover the eggplant slices in salt and set aside for at least 30 minutes. Rinse and dry.
    3. Place the eggplant slices in a baking dish. Add the tomatoes, olives, pine nuts, capers, garlic, basil, salt, pepper and oil. Stir gently.
    4. Bake for around 40 minutes.