Garlic Roasted Eggplant| Becel

Ingredients

• 1 large eggplant, cut into 1 1/2-inch (4 cm) pieces (about 9 cups/2.25 L)
• 1/4 tsp. (1 mL) salt
• 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
• 3 cloves garlic, chopped
• 2 Tbsp. (30 mL) sliced fresh basil leaves
• 1 tsp. (5 mL) white wine vinegar (optional)