|4||Baby eggplants (1/2 inch thick)|
|2 tsp||Pastene Extra Virgin Olive Oil|
|1 cup||Pastene Double Roasted Pepper Strips|
|1/4 cup||Pastene Extra Virgin Olive Oil|
|2 tbsp||Pastene Minced Garlic|
|1 tbsp||fresh basil, chopped|
|1 tbsp||fresh parsley, chopped|
|1 tbsp||Pastene Balsamic Vinegar|
|salt and pepper to taste|
- Preheat the oven to broil. Combine vinaigrette ingredients and set aside.
- Brush eggplant slices on both sides with olive oil. Broil, in batches if necessary, turning once, about 8 minutes or until tender.
- Place eggplant slices in a bowl with the vinaigrette. Add salt and pepper to taste. Marinate for 30 minutes.
- Arrange on a platter with red pepper strips in the center surrounded by the eggplant. Serve immediately.