Roast Eggplant and Tomato Salad

Sometimes eggplant can taste a little bitter. If you want to avoid this, put the diced eggplant into a bowl. Cover with water and add several tablespoons of salt. Soak for 20–30 minutes. Then remove them from the water, drain well, put them in the ovenproof dish with the tomatoes, and continue with the recipe.

You can serve this salad as a side for turkey or chicken breast to make a fantastic meal.

If you have a little salad left over, you can use it in lots of other dishes. For instance, cook some spaghetti and serve it with a little tomato sauce and topped with the roasted veggies. You can also toast a slice of bread and top with some warmed salad for a delicious open sandwich. Follow your imagination.