Baked Eggplant

Method

1. Slice the eggplants thinly (about 1 cm thick).
2. Place the slices in a colander, sprinkle with fine salt, and let rest for 10–20 minutes to release excess water.
3. After resting, gently squeeze each slice to remove the water and pat dry.
4. Meanwhile, prepare the condiment: finely chop the cherry tomatoes.
5. If using salted capers, rinse and squeeze them to remove excess salt.
6. Peel the garlic cloves and leave them whole or lightly crushed.
7. Pick the fresh mint leaves.
8. In a bowl, combine the chopped tomatoes, capers, garlic, mint leaves, olives, and a generous drizzle of olive oil. Mix well.
9. Line a baking sheet with parchment paper.
10. Arrange the eggplant slices on the sheet in a single layer.
11. Spoon the tomato mixture evenly over each slice.
12. Drizzle with a little more olive oil.
13. Bake in a preheated oven at 180°C (350°F) for 20 minutes, until the eggplants are tender and the topping is fragrant.
14. Serve hot or warm.