ROASTED EGGPLANT AND RED PEPPER TOPPING

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Reference:

Gourmet, December 2001

Prep:

Active time: 25 min Start to finish: 1 hr

Servings:

Makes 6 servings (as part of assorted crostini).

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Submitted by:

Foodie

Ingredients

3/4

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

medium onion, chopped

red bell pepper, chopped

tbsp extra-virgin olive oil

3/4

tsp salt

1/4

tsp black pepper

tbsp chopped fresh basil

Accompaniment: crostini

Directions

Preheat oven to 450°F.

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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.

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Cooks\' note:

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Vegetables can be roasted and mashed 1 day ahead and chilled, covered. Bring to room temperature, then stir in basil just before serving.

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ROASTED EGGPLANT AND RED PEPPER TOPPING

0

Prep: Active time: 25 min Start to finish: 1 hr

Servings: Makes 6 servings (as part of assorted crostini).

Ingredients

Directions

Add a Review

Comments

Related Recipes

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Prep:

Active time: 25 min Start to finish: 1 hr

Servings:

Makes 6 servings (as part of assorted crostini).