Inspiration from a restaurant in Naples, run by the Vittozzi family.

Makes: 2 to 4 servings
Time: About 30 minutes

Ingredients

• 2 pounds eggplant of any variety, the smallest you can find

• 1/2 cup extra virgin olive oil

• Salt and freshly ground black pepper

• 3 cloves garlic, slivered

• 12 good cherry tomatoes, halved, or a couple of plum or medium-size regular tomato…