You are here: Home » Recipes » Barbara Kingsolver’s Eggplant Papoutzakia Barbara Kingsolver’s Eggplant Papoutzakia Recipe by Nancy Vienneau and Third Thursday Potluck Yield 10 servings A Greek-inspired recipe from Barbara Kingsolver's narrative Animal, Vegetable, Miracle. Teresa Blackburn PrintEmail Ingredients 2 pounds eggplant1 teaspoon salt, divided4 tablespoons olive oil, divided2 medium onions, diced (or 1 large)2 garlic cloves, minced2 large tomatoes, diced2 teaspoons nutmeg Black pepper6 ounces fresh mozzarella, sliced Instructions Sliced eggplants lengthwise, about 1/2-inch thick. Sprinkle with 1/2 teaspoon salt. After 30 minutes, dab them dry. Preheat oven to 400F. Brush eggplant slices with 2 tablespoons olive oil and roast 15 minutes. Reduce oven temperature to 350F. Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and onions and sauté until translucent. Add diced tomatoes, nutmeg, remaining 1/2 teaspoon salt and pepper. Continue sautéing until ingredients meld into a chunky sauce. Layer eggplant and sauce in a 13 x 9-inch baking dish. Top with cheese. Bake until sauce is thoroughly heated and cheese is browned and bubbly.