Eggplant Caponata - cooking recipe

Ingredients

1 medium eggplant, diced into 1/2-inch cubes (leave skin on)
1/2 cup cherry tomatoes, sliced in half
2 tablespoons kalamata olives, sliced in half
2 -4 tablespoons olive oil
celtic sea salt

Preparation

In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
Transfer mixture to a (9x13) glass oven proof baking dish.
Bake at 350\u00b0 for 35-45 minutes until eggplant is tender.
Serve.