Roasted Eggplant and Sauteed Red Pepper Salad

1. 1

   Preheat the oven to 425 and lightly oil 2 large, rimmed nonstick baking sheets.

2. 2

   Spread half of the eggplant cubes on each sheet in a single layer.

3. 3

   Lightly brush the eggplant with olive oil and season with salt and pepper.

4. 4

   Roast the eggplant for about 20 minutes, until softened and beginning to brown around the edges.

5. 5

   Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.

6. 6

   Add the red pepper and cook over moderate heat until starting to soften, about 2 minutes.

7. 7

   Add the onion and cook, stirring a few times, until softened, about 3 minutes.

8. 8

   Add the garlic and cook until fragrant, about 1 minute.

9. 9

   Stir in the vinegar and season with salt and pepper.

10. 10

    Transfer the eggplant to a large bowl.

11. 11

    Add the red pepper mixture and the basil.

12. 12

    Season with salt and pepper and toss gently.

13. 13

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.