Roasted Eggplant With Artichoke Hearts And Salsa Verde

Ingredients

• 4 Japanese eggplant (1 small regular), cut into ½ inch rounds
• 1 small red onion, quartered and sliced
• 6 ounces marinated artichoke hearts, drained and rinsed
• 1 tablespoon capers
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped chives
• 1 teaspoon anchovy paste
• 2 tablespoons lemon juice (about 1/2 lemon)
• 2 tablespoons olive oil
• 1/4 teaspoon salt

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