1 medium eggplant, peeled and sliced 1/2″ thick (as you can see I didn’t peel it)
Olive oil cooking spray (I used extra-virgin olive oil, poured into my refillable spray can)
1 tablespoon olive oil
1 large sweet onion, chopped
1 green bell pepper, chopped
2 cups chopped tomatoes
1 clove garlic, minced
1 1/2 teaspoons Italian seasoning (I just used a mixture of whatever Italian herbs I had lying around: Italian parsley, basil, oregano, etc.)
Preheat oven to 350Â°F. Line baking sheet with parchment paper. Brush or spray eggplant slices with oil. Bake on cooking sheet for 15-20 minutes. While eggplant is baking, heat oil in skillet over medium heat. Add onion, pepper, tomatoes and herbs and cook 15 minutes, stirring occasionally. Stir in garlic. Place heaping tablespoon of mixed vegetables on each eggplant slice. Bake 10 minutes more.
The author suggests topping with grated or crumbled hard goat’s milk cheese, if desired. I think it should be lovely with some feta, if you’re not allergic to it.
While my husband liked this a lot, I really do think it’s just a modified ratatouille. In fact a traditional ratatouille would have been preferable IMO. So here’s another that’s been added to my list — my idea of a REAL eggplant pizza would be an allergy-free crust (I’m working on it!), topped with sauteed eggplants and tomato sauce, maybe some dairy-free “Parmesan”, or we can try buffalo mozzarella, which supposedly some dairy-allergic people can handle. One of these days…