1 medium eggplant
1 large tomato
2 cloves of garlic minced
¼ c Olive oil
3-4 sliced scallions, white and light green
8 Black and 8 Green olives
1 T Capers (optional)
Crumbled Feta cheese
Peel and slice the eggplant into rounds or lengthwise. Brush with olive oil. Roast in a single layer in a preheated 450-degree oven until browned and tender, or grill until lightly charred. Set aside. Chop the tomato and mix with the garlic and scallion. Spread onto a parchment lined baking sheet and drizzle with 2 T olive oil.
Roast in a 450-degree oven until tomatoes start to char.
Meanwhile, slice the olives and chop the basil. Cut the eggplant into bite sized pieces, add the olives, basil, and capers to the tomatoes.
Spoon the mixture over the eggplant. Top with a sprinkle of feta cheese.
Serve warm or at room temperature.