ROASTED EGGPLANT AND CHARRED PEPPERS Sundried Tomato Oil
Serves 4 as a side dish Oven at 400˚F
1 medium eggplant, peeled and cut into 1” slices
3 tablespoons Sundried Tomato Oil
2 red bell peppers, charred under the broiler and with the skins rubbed off and then sliced
2 tablespoons fresh chopped parsley or basil (optional)
1. Arrange the eggplant in a large roasting pan. Drizzle with 2 tablespoons Sundried Tomato Oil, tossing to coat evenly. Bake about 40 minutes.
2. Add the charred peppers and 1 tablespoon Sundried Tomato Oil and bake an additional 10 minutes or until the vegetables are tender and the edges begin to brown. Stir frequently during the last 10 minutes of baking.
3. Transfer to a serving dish. Add fresh chopped parsley or basil just before serving.
(For a more ‘crunchy’ finish, cook the eggplant, with 2 tablespoons Oil, in a saute pan or wok, tossing frequently. Add the charred peppers and the remaining Oil and finish cooking just until the texture is as you like it.)