Ingredients
4-6 Servings
| 4 | baby eggplants | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil, for eggplant | |
| 1 Tbsp | Pastene Balsamic Vinegar | |
| 2 | garlic cloves, minced | |
| 1 Tbsp | fresh basil, chopped | |
| 1 Tbsp | fresh parsley, chopped | |
| ¼ cup | Pastene Extra Virgin Olive Oil, for eggplant | |
| salt and pepper to taste | ||
| 1 | 170 ml jar Pastene Roasted Peppers, drained and chopped |
Directions
Prep time: 10 minutes | Cook time: 20-40 minutes
- Preheat the oven to 425° F. Slice the eggplant ½” thick and cut into half moons.
- Brush eggplant slices on both sides with olive oil. Roast, in batches, if necessary, turning once, about 8 to 10 minutes per side or until tender.
- Combine vinaigrette ingredients and set aside.
- Place eggplant in a bowl and toss with the vinaigrette. Add salt and pepper to taste. Marinate for 30 minutes.
- After thirty minutes, remove eggplant from marinade and transfer to platter with the pepper strips.
- Serve with crusty bread.
