Name: Roasted Eggplant and Red Pepper Topping
Yield: Makes 6 servings (as part of assorted crostini)
Ingredients: 3/4 lb eggplant, left unpeeled and cut into 1/4-inch dice; 1 medium onion, chopped; 1 red bell pepper, chopped; 3 tablespoons extra-virgin olive oil; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh basil; Accompaniment: crostini

Roasted Eggplant and Red Pepper ToppingBeatriz Da Costa

Active time: 25 min Start to finish: 1 hr

Recipe information

Yield
Makes 6 servings (as part of assorted crostini)

Ingredients

3/4 lb eggplant, left unpeeled and cut into 1/4-inch dice

1 medium onion, chopped

1 red bell pepper, chopped

3 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh basil

Accompaniment: crostini

Preparation

Step 1
Preheat oven to 450°F.
Step 2
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.