Roasted Eggplant and Tomato Salad


1 pound eggplant, peeled, cut into 1-inch pieces

2 tablespoons olive oil

8 large garlic cloves, peeled

2 tomatoes, chopped

1/4 cup chopped onion

2 tablespoons chopped fresh basil

2 tablespoons red wine vinegar


Preheat oven to 350 degrees F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic and onion; continue to roast until the veggies are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer to a serving bowl. Mix the tomatoes and basil into the eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) We didn’t have basil, but used french tarragon when we made this salad and it was delicious.

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