2 medium eggplant
4 T (2 oz) extra virgin olive oil
(1) 24 oz. (680 g) jar of good quality marinara sauce
Salt, pepper, oregano
4-5 garlic cloves, whole
Preheat oven to 400°F.
Slice both eggplant into lengthwise chunks about the length and width of two fingers.
Put the eggplant into an oven-safe casserole dish or baking dish and drizzle the oil over them. Dump the jar of marinara sauce on top.
Sprinkle a tsp. each of salt, pepper, and oregano over everything. Throw a few whole garlic cloves on top. Place in the oven, covered with a lid.
Bake for 45 minutes to one hour, stirring every 20-25 minutes. Feel free to stab the eggplant with a fork to mash it slightly.
Recipe by Katie Gates, Katiesbrightkitchen.com
