Mediterranean Eggplant / Belkys

Ingredients eggplant roasted red pepper tbs black olives sliced or chopped tbs olive oil garlic clovesSalt to taste tbs grated Parmesan or Pecorino Romano cheeseFresh parsley Method of Preparation Preheat oven to degrees Cover the eggplant with olive oil and poke a hole in the eggplant with a fork to allow the steam to escape Roast for minutes- then flip and roast minutes more Remove from the oven and let cool Peel the eggplant and cut off the top Slice the eggplant into thin slices and put it into a long serving dish Drizzle salt and olive oil onto the slices In a bowl mix the chopped roasted red pepper black olives sun-dried tomatoes capers garlic and olive oil Toss well Top the eggplant with the mix and add grated Parmesan on top Serve with crackers pita or crusty bread Enjoy