Roasted Tomato and Eggplant Flatbread

In the early part of autumn I love to roast tomatoes for pasta sauces, to freeze for winter and, of course, to top all of those flatbreads.
By / Photography By Amy McCoy | September 02, 2015

Instructions

Preheat oven to 450°.

In a large sauté pan, heat the olive oil and sauté eggplant until tender and golden brown, approximately 5 minutes per side.

Place the pizza shells on a large, rimmed baking sheet.

Divide tomatoes and eggplant between the 2 flatbreads. Sprinkle with feta cheese (and optional bacon), then season with salt and pepper and bake until golden brown on the edges, 10 to 15 minutes.

Sprinkle with oregano and serve them forth.

Slow Roasted Cherry Tomatoes

Preheat oven to 225°. Use a sharp knife to slice a shallow “X” in the base of each tomato. Bring a large pot of water to boil, drop in tomatoes, then remove as soon as skins begin to split, approximately 1 minute. Rinse with cold water to cool, then peel skin and discard.

Toss the peeled tomatoes with olive oil and season with salt and pepper. Line a large rimmed baking sheet with parchment paper, spread the tomatoes out in a single layer, then pour any remaining oil over the tomatoes. Roast for 2 hours. (This method works with all types of tomatoes!)


Total cost:
Roasted Tomato & Eggplant Flatbread: $17.02 for 4 servings, $4.26 per serving.

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium eggplant, sliced crosswise into ¼-inch rounds
  • 2 Olga’s Cup & Saucer pizza shells
  • 2 pints roasted cherry tomatoes*
  • 2 ounces (½ cup) crumbled feta cheese
  • ¼ cup chopped crispy bacon (optional)
  • 1 teaspoon fresh oregano
* Slow Roasted Cherry Tomatoes
  • 2 pints cherry tomatoes
  • 3 tablespoons extra-virgin olive oil
  • Kosher or sea salt
  • Freshly ground black pepper
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