Roasted Eggplant and Red Pepper Topping

Name: Roasted Eggplant and Red Pepper Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 6 servings Accompaniment: crostini; 340 grams eggplant, left unpeeled and cut into 1/4-inch dice; 2 Tbsps chopped fresh basil; 3 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 1 teaspoons salt

Roasted Eggplant and Red Pepper Topping might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 263 calories, 7g of protein, and 9g of fat per serving. If you have onion, salt, eggplant, and a few other ingredients on hand, you can make it. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.

Ingredients you will need

Vegetable