Classic Roasted Bell Pepper & Eggplant
This dish is a classic my mom use to make. It’s so simple with just 4 ingredients. This is a quick easy side you can serve right away, or you can make it in advance and serve it cold. I personally like it cold. I think when it sits in the refrigerator the flavors come together nicely.
The steps are quite simple. Preheat oven to 400 degrees. Place the eggplant along with two red bell peppers on a baking dish. Next, drizzle a little olive oil. I just eyeball it, but if I had to measure, it would be around 2-3 tablespoons. Add a sprinkle of salt and pepper. Roast for about 45 minutes to 1 hour. The way you know it’s done, is when you pierce the eggplant and it feels tender.
When done, let it cool on the counter for about 5-10 minutes. The skin should begin to wrinkle making it easy to peal. Start to peal the red bell pepper. Next take the stem off (it should pull out easily). Slice in half and remove seeds. When that’s done, slice the eggplant in half. Remove any tough skin and dice. It’s ok to leave a little skin on.
Note: Prepare everything in the same roasting dish so all of the liquids stay together. This is what gives it a good flavor.
Next, drizzle about 1/4 cup of good balsamic vinegar. Slice and dice all of it together in the same dish. You can transfer to a nicer dish to serve after. I hope you all enjoy this easy classic side.
Classic Eggplant and Roasted Red Bell Pepper Recipe
Ingredients
- 3 Tbsp Olive oil
- 1/4 Cup Balsamic vinegar
- 2 Red bell pepper
- 1 Eggplant
- Salt/pepper to taste
Instructions
- Preheat oven 400 degrees
- Place bell pepper and eggplant on a baking dish. Drizzle with olive oil and salt/pepper. Roast for 45 minutes.
- Take out if the given and let rest for 5 minutes or so. Peal red bell pepper. Next, remove stem and slice in half. Remove seeds and chop.
- Slice and dice the eggplant and remove any unwanted skin.
- Drizzle with balsamic vinegar, salt/pepper to taste. Serve and enjoy!