3 pounds cubed eggplant, half of the skin in stripes
1 cup large diced ripe Roma Tomatoes (skinless)
1 cup large Roma canned tomatoes with Juices
1 cup sliced onion
2 tablespoon sliced garlic
1 1/2 teaspoon Kosher salt
¼ teaspoon all spice
¼ teaspoon cinnamon
½ cup water
⅛ cup extra-virgin olive oil
58 round cherry tomatoes
1 tablespoon Kosher salt
Using a vegetable peeler, peel strips of skin from eggplant lengthwise and cut into 1-inch cubes.
Deep-fry the eggplant in cooking oil until brown, remove from oil, and place on white paper napkins to soak up the excess oil. (For a healthier alternative, brush eggplant with oil and bake them at 375 degrees until browned and slightly charred.)
Preheat oven to 375 degrees.
Using a hot sauce pot, add olive oil and garlic and saute garlic until translucent, but not brown.
Add the onions, all of the seasonings, and saute until onions are wilted.
Add tomatoes, and water, and bring to a boil, allow to simmer for 12 minutes.
Reserve for later use.
Place the eggplant in a 10 inch round baking pan and top with sauce and the 1 tablespoon of salt. Layer the cherry tomatoes in a circular fashion. Bake at 375 for 30-45 minutes until the tomatoes are brown, with a slight char.