Eggplant Tartine with Tomatoes, Olives and Cucumbers
About 1 3/4 lbs. of eggplant, cut into 1/4 inch strips, lengthwise (if using Chinese or Japanese). If using Globe or a globe-type, cut into 1/4 inch rounds.
3 Tablespoons olive oil
Salt and Pepper
1 large tomato (or 2 or 3 smaller tomatoes), cut into small chunks
1/2 of an onion, chopped
5 large green olives, pitted and slivered
1 Tablespoon capers
2 Tablespoons fresh oregano, chopped
3 Tablespoons red wine vinegar
Pinch of red pepper flakes (optional)
Center a rack in the oven and preheat the oven to 375°. Line a baking sheet with parchment. Put your eggplant slices on the lined baking sheet and brush with a bit of olive oil. Season with salt and pepper and roast for about 45 minutes or until tender all the way through. Cool the eggplant completely. Cut your cucumber into very thin slices with a mandolin. (I am lazy and just chop it into half moons. This works too!) In a large bowl, toss together the tomatoes, onion, garlic, olives, capers and oregano. Whisk together the vinegar and a tablespoon of olive oil. Poor the dressing over the vegetables and toss well. Season with the red pepper flakes, salt and pepper. Arrange the eggplant on a platter, and spoon the tomato salsa over it. Toss the cucumber slices with a drizzle of oil and strew them over the top. Sprinkle with a little salt.