Ingredients
4 | baby eggplants | |
2 Tbsp | Pastene Extra Virgin Olive Oil, for eggplant | |
1 Tbsp | Pastene Balsamic Vinegar | |
2 tsp | Pastene Minced Garlic | |
1 Tbsp | fresh basil, chopped | |
1 Tbsp | fresh parsley, chopped | |
¼ cup | Pastene Extra Virgin Olive Oil | |
salt and pepper to taste | ||
½ | 16 oz jar Pastene Double Roasted Pepper Strips, drained |
Directions
- Preheat the oven to 425° F. Slice the eggplant ½” thick and cut into half moons.
- Brush eggplant slices on both sides with olive oil. Roast, in batches, if necessary, turning once, about 8 to 10 minutes per side or until tender.
- Combine vinaigrette ingredients and set aside.
- Place eggplant in a bowl and toss with the vinaigrette. Add salt and pepper to taste. Marinate for 30 minutes.
- After thirty minutes, remove eggplant from marinade and transfer to platter with the pepper strips.
- Serve with crusty bread.