Roasted Eggplant (Aubergine) and Red Pepper

Total Time
Prep 1 hr 30 mins
Cook 30 mins

Adapted from a recipe given in Gourmet Magazine. Active time: Start to finish: 2 hr

Ingredients Nutrition


  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.


Most Helpful

This is very good; however, there is no way it will serve 6. I got 3 nice servings that went very well with recipe #57135. I did not have fresh basil but did stir in some fresh oregano. The vegetables were crisp tender in about 15 minutes.

PaulaG March 16, 2010

Wow, Dh practically inhaled this. He even ate most of my portion (with my permission). I only used 1T of oil and 1/4tsp of salt. This was a hit with the guy at my house, Phil.

sugarpea January 26, 2006

We loved this and found it a perfect use of fresh from the garden veggies. The flavors are superb and I'll make this again & again. I was lucky enough to have very small eggplant so simply sliced into thin lengthwise thirds. I also added a few tiny gold potatoes, a yellow squash, and a handful of green beans to the pan. Yum! Thank you for sharing the recipe!

Susie D July 18, 2012

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