Roasted Eggplant (Aubergine) and Red Pepper

“Adapted from a recipe given in Gourmet Magazine. Active time: Start to finish: 2 hr”
READY IN:
2hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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