Roasted Eggplant and Red Pepper Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 25 min Start to finish: 1 hr Ingredients:
3/4 lb eggplant, left unpeeled and cut into 1/4-inch dice |
1 medium onion, chopped |
1 red bell pepper, chopped |
3 tablespoons extra-virgin olive oil |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons chopped fresh basil |
accompaniment: crostini |
Directions:
1. Preheat oven to 450°F.
2. Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.
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