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Roasted Eggplant with Basil

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    This dish goes well with grilled chicken or fish, or toss with pasta.
    Everyday Food, June 2009
    • Yield Serves 4
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    Ingredients

    • 2 medium eggplants
    • 1/4 cup olive oil
    • Coarse salt and ground pepper
    • 1 to 2 tablespoons red-wine vinegar
    • 1 cup torn fresh basil leaves

    Directions

    1. Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

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