Eggplant, La Tavernetta Style

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…

This post is for paying subscribers