Put eggplant cubes into a colander and sprinkle with sea salt. Let drain for 30 min then rinse and pat dry with a towel. Place in a glass oven proof dish 9x13.
Combine else and arrange over top of the eggplant and roast for about 45 min in a 375 to 400 degree oven. Toss the mixture several times throughout the cooking.
Originally Submitted
6/10/2014
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