Baked Eggplant Pistachio

2 eggplants
2 Tbsp olive oil
..5 cup sun-dried tomatoes, chopped
1/4 cup chopped olives
1/4 cup chopped pistachio nuts
1/4 cup finely shredded basil
2/3 cup grated Parmesan

You won't believe how tasty this combination is. Serve it with jasmine
rice or a side salad. It would also make a great combination topping on a
pizza.

Slice each eggplant into 3 thick slices or slice them into rounds about
1/4-inch thick.
Lay them out in a lasagne type glass dish and drizzle with a generous
amount of extra virgin olive oil. Roast in a 400F oven for about 20-25
minutes (or longer as needed) until tender. You may need to turn them once
during the roasting and drizzle more olive oil on.
Meanwhile, combine sun-dried tomatoes, olives, pistachio nuts, basil and
cheese. Spoon mixture evenly over eggplant slides and bake at 350 for 10
min.


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