Roasted Eggplant And Bell Pepper Salad

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.

3. 3

   Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

* Per serving · 4 servings · Values may vary.

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