Roasted Eggplant and Red Pepper Topping Recipe

Roasted Eggplant and Red Pepper Topping Recipe

  • 3/4 lb eggplant, left unpeeled and cut into 1/4-inch dice
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh basil
  • Accompaniment: crostini
  1. Preheat oven to 450°F.
  2. Toss vegetables with oil, 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, then coarsely mash with a potato masher and stir in basil.
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