Eggplant, La Tavernetta Style
Inspiration from a restaurant in Naples, run by the Vittozzi family.
Makes: 2 to 4 servings
Time: About 30 minutes
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…
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