Eggplant, Red Bell Pepper, and Garlic from Lighter, Quicker, Better: Cooking for the Way We Eat Toda

Name: Eggplant, Red Bell Pepper, and Garlic from Lighter, Quicker, Better: Cooking for the Way We Eat Toda
Ingredients: 1 medium eggplant, trimmed, peeled, halved lengthwise, and cut into ½-inch slices (about 1 pound); 1 red (bell) pepper, quartered, seeds, stem, and white membranes removed; 8 garlic cloves, peeled, stem end trimmed, and bruised lightly with side of knife; 2teaspoons red wine vinegar, or to taste (optional); Salt; Freshly ground black pepper; 1tablespoon extra virgin olive oil; 2 tablespoons thinly slivered basil

app.ckbk.com

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...

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Cooking tools:

Roasting pan
Oven
Spatula
Chef's knife
Cutting board

Ingredients

1 medium eggplant, trimmed, peeled, halved lengthwise, and cut into ½-inch slices (about 1 pound)
1 red (bell) pepper, quartered, seeds, stem, and white membranes removed
8 garlic cloves, peeled, stem end trimmed, and bruised lightly with side of knife
2teaspoons red wine vinegar, or to taste (optional)
Salt
Freshly ground black pepper
1tablespoon extra virgin olive oil
2 tablespoons thinly slivered basil