Sprinkle eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
Preheat over to broil.
Arrange eggplant rounds on a baking sheet drizzle with olive oil, a pinch of McCormick® Garlic Salt and fresh cracked Black Pepper. Roast for 5-minutes on each side. Remove from pan and let cool to the touch.
While eggplant is roasting, heat a large skillet over low-medium heat and add 2 tablespoons of olive oil. Add in onion sliced into half moons and stir often until caramelized. Once the onion is translucent, add in teaspoon of sugar and continue stirring.
Place the tomatoes into a large bowl and cover with boiling water. Drain water and carefully peel tomato skin and cube. Add cubed tomatoes into the onion and continue sautéing until the tomatoes melt into the onion.
Peel away the skin off the eggplant and add flesh to the pan. Stir to combine eggplant, onion and tomatoes.
Add additional Garlic Salt and Black Pepper if necessary.
Serve with a crusty baguette.
