Roasted Eggplant (Aubergine) and Red Pepper

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

• Ready In: 2 hrs
• Serves: 6

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.