Eggplant, Red Bell Pepper, and Garlic

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Brushing eggplant slices with a thin film of olive oil and roasting them is a terrific alternative to the old way of frying eggplant in lots of oil.

We combine the eggplant with a compatible summer vegetable—red bell pepper—and lots of garlic.

Ingredients

  • 1 medium eggplant, trimmed, peeled, halved lengthwise, and cut into ½-inch slices (about 1 pound)</

Method

  • Heat the oven to 400°F.
  • Place the eggplant, bell pepper, and garlic in a large roasting pan, drizzle with oil, sprinkle with salt and pepper, and stir to coat.
  • Roast vegetables until browned and tender, stirring often with a spatula, about 50 minutes. Move the garlic from the edges of the pan to the center to prevent overbrowning. Sprinkle with basil and