Roasted Eggplant with Salsa

This is a versatile dish that is full of flavor. It stands on its own as a side dish or even a vegetarian main, but you can add farro to give it more texture and heft. You can skip the mozzarella to lighten it up a bit. I especially love it with served with sliced grilled pork tenderloin, but just about any added protein would work. Consider doubling the recipe if you're serving more than 3 people as the eggplant shrinks quite a bit.

Ingredients:

• 2 good-sized eggplants, diced into 3/4" pieces

• 1 pint of cherry tomatoes

• A pinch of red pepper flakes (or more to taste)

• 1/4 cup olive oil

• 1 tsp. sea salt

• Ground pepper

• Soft mozzarella, torn into pieces (optional)

• 1 cup farro (optional)

Ingredients for the salsa:

• 2 cloves of garlic, grated or very finely minced

• 3 anchovy filets, finely minced (you'll barely taste them so don't worry about it being fishy)

• 1/4 cup cilantro, finely chopped

• 1/4 cup basil, finely chopped

• 1/4 cup lemon juice

• 1/4 cup olive oil

• Salt to taste

Instructions:

1. Preheat oven to 425

2. Spread the eggplant pieces and cherry tomatoes over two baking sheets, lined with parchment (you can skip the parchment, but oil the pans well because the eggplant really sticks). Toss with the olive oil, salt and ground pepper. Make sure the mixture is spread across the whole sheet because it will steam if piled up and you want it to brown.

3. Place in oven and cook for 35-45 minutes until the eggplant is browned and the cherry tomatoes have gotten soft and jammy, stirring about halfway through.

4. If using farro, make it while the eggplant cooks, following the instructions on the package.

5. Make the salsa by combining all of the ingredients. Don't add the salt until you taste it so you know how much it needs (anchovies are salty).

6. When everything is done, toss the eggplant mixture and farro (if using) together in a bowl. Place some on each plate and then top with the torn mozzarella (if using) and drizzle the salsa over the top.