2 lb tomatoes (heirlooms and/or cherry tomatoes, cut into wedges or halved if small)

1/4 cup + 1 tbsp extra virgin olive oil, divided

1 Tbsp. brown sugar

Sea salt, to taste

2 small eggplants, cubed

1/3 cup toasted almond slices

2 Tbsp. capers

8 oz fresh mozzarella, cubed

1 head butter lettuce

1 bunch chives, minced

  1. Preheat oven to 400.  In a large bowl, toss the tomatoes with the olive oil, brown sugar, and a few pinches of sea salt.  Place on a parchment-lined baking sheet.
  2. Toss the eggplants with another pinch of salt and 1 tbsp olive oil.  Place in the oven and roast for 30-40 minutes or until tomatoes shrink a bit and start to caramelize and eggplant is cooked.
  3. When ready to serve, toss the tomatoes (and juices from the pan) and eggplants together in a large bowl.  Add in the almond slices, capers, fresh mozzarella, butter lettuce leaves and chives.  Toss to combine.

      Serves 3-4.

Recipe adapted from 101 Cookbooks and Eats Well with Others

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