Batinjaanbizayt (Roasted Eggplant and Tomatoes)

 I got this recipe online once a long time ago, but now a google search for the name reveals no hits, so I have no idea what the real name is, or where this recipe is from.  I do know, however, that it's delicious.

1 eggplant, cubed

2 small onions, sliced

1 1/2 ripe tomatoes, chopped

1 1/2 cloves garlic, minced

1/4 tsp salt

pepper

1/4 c. olive oil

1 cup water (stovetop version)

Stovetop version:  Saute onions and eggplant in oil until softened.  Add the remaining ingredients and simmer until caramelized and tender and sauce is reduced.  

Oven roasted: toss the vegetables with seasonings and oil, then spread out and roast on baking sheets at 400 degrees, stirring occasionally, until soft and caramelized.  

Serve cold with bread or crackers.