Roasted Eggplant (Aubergine) and Red Pepper |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Adapted from a recipe given in Gourmet Magazine. Active time: Start to finish: 2 hr Ingredients:
3/4 lb eggplant, left unpeeled and cut into 1/2-inch dice |
1 medium onion, chopped |
1 red bell pepper, chopped |
4 garlic cloves, chopped |
2 tablespoons extra virgin olive oil |
3 tablespoons salt |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons chopped fresh basil |
Directions:
1. Toss eggplant with two tablespoons of salt and let drain for 1 hour. Rinse off salt and pat dry with paper towells.
2. Preheat oven to 450°F
3. Toss vegetables with garlic, oil, 3/4 tsp 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 and stir in basil.
4. Makes 6 servings.
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