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Roasted Eggplant, Tomatoes and Peppers

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Roasted Eggplant, Tomatoes and Peppers

Active Time: 10 minutes   |   Total Time: 1 hour 10 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • 2 pints grape tomatoes
  • 1 red bell pepper, sliced
  • 6 cloves garlic, smashed
  • 6 tablespoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 medium eggplants
  • 16 leaves fresh basil, torn

Heat the oven (with the oven rack in the middle) to 400°F.

On a rimmed sheet pan, combine the tomatoes, bell pepper, garlic, 4 tablespoons of the oil, ½ teaspoon of the salt, ⅛ teaspoon of the pepper, and the crushed red pepper. Using your hands, toss together and spread into a single layer.

Cut the eggplants in half lengthwise. Use the tip of your knife to score the flesh in a crosshatch pattern without cutting through the skin. Brush the flesh with the remaining 2 tablespoons oil and sprinkle with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Nestle them in the tomato-bell pepper mixture, flesh side down.

Roast until the eggplants are very tender and the tomatoes have burst and shriveled, about 1 hour. Sprinkle with basil and serve.

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