Rainbow roasted eggplants with caramelized onions

• 2 big eggplants, cut lengthwise 1/2 inch each (keep the head on)
• 1/4 cup Olive oil
• 1/2 cup Heirloom cherry tomatoes
• 2 small purple potatoes cut in thin slices (or any kind of potatoes you prefer)
• Sea salt to taste
• Black pepper to taste
• 1 onion, cut into half moon slices
• 4 cloves of garlic, finely minced
• 1 tbsp avocado oil
• Fresh Basil leaves

Guidance: 

Line up a baking sheet with parchment paper, place the eggplants topped with tomatoes, potatoes, olive oil, sea salt and black pepper.

Bake at 375 for 30 minutes, then broil briefly (2 minutes). Meanwhile sautée the onions & garlic:

Heat oil, add the onions and garlic and sauté until caramelized, on medium to high heat, make sure to watch and stir frequently. 

When the eggplants a re ready, take them out of the oven, add some caramelized onions and fresh basil on top.

Enjoy as is, over some green salad , over your pasta dish or on toasted bread.