Oven Roasted Red Bell Pepper and Eggplant

Total Time
Prep 5 mins
Cook 15 mins


Ingredients Nutrition

  • 2 red peppers, destemmed,deseeded and quartered
  • 1 -2 small eggplant, cut into wedges that are around 2.5 cm in length
  • 1 tablespoon olive oil
  • salt and black pepper (freshly ground if possible)
  • 1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)


  1. Preheat the oven to 200C.
  2. Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
  3. Drizzle the oil and sprinkle the seasonings over the vegetables.
  4. Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
  5. Sprinkle the fresh herbs if you are using them.
  6. Serve.


Most Helpful

I made this very colorful by using a purple eggplant, a white eggplant, a green pepper and a red pepper. I also threw in some garlic and some small peeled onions from the garden. I'm glad I added them, because even though I used both thyme and oregano, I think it would have been too bland for me withour the garlic and onions. This is a great combination of veggies for roasting; thanx!

*Parsley* August 16, 2009

Fantastic and such pretty colors. I cooked 50 minutes at 175C as I cooked chicken breasts at the same time, in fact, in the same pan. It was brilliant! Used herbes de Provence, salt and pepper. A really good, easy idea, thanks!

Kasha April 13, 2004

Had some eggplant to roast so used this recipe. Turned out good, thanks!

Sharon123 June 02, 2014

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