Roasted Eggplant and Red Pepper Topping

Roasted Eggplant and Red Pepper Topping
Photo by Beatriz Da Costa


  • 2 tablespoons fresh basil
  • 1 red bell pepper
  • ¾ teaspoon salt
  • 1 medium onion
  • 3 tablespoons extra-virgin olive oil
  • ¾ pound eggplant
  • ¼ teaspoon black pepper
  • + 1 more ingredients
    • crostini

Preheat oven to 450°F. 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 an...

View full recipe at Epicurious


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