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.
1 medium eggplant, trimmed, peeled, halved lengthwise, and cut into ½-inchslices (about 1pound)
1red (bell) pepper, quartered, seeds, stem, and white membranes removed
8garlic cloves, peeled, stem end trimmed, and bruised lightly with side of knife
1tablespoonextra virgin olive oil
Salt and Freshly ground black pepper
2tablespoons thinly slivered basil
2teaspoonsred wine vinegar, or to taste (optional)
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 add vinegar, if desired. Serve warm or at room temperature.