Baked Eggplant – Richmond InStep for Life

Baked Eggplant


July 22, 2016

  • Prep: 5 mins
  • Cook: 2 hrs 30 mins


1 large or 2 small eggplant

3 small peppers (red, yellow, green)

1 large onion

14 oz olives diced (Mediterranean)

3 tbsp oregano

2 tbsp raisins

2 tbsp oil


Cut the eggplant in ½ inch strips, place it in a large bowl with water and salt (about 4 tbsp of salt), and let it soak for ~ 20 minutes.

Cut onions and peppers in ½ inch strips.

Drain the water out of the eggplant, pat it dry

Place all the ingredients in a prepared baking dish and cover with foil.

Bake at 350 degrees for 2 hours. Uncover and bake for another 30 minutes – until the liquid evaporates.

Let it cool, and then add olive oil.