|
Roasted Eggplant, Pepper, Onion, and Tomato
 This recipe is simple to prepare and is the perfect accompaniment to a fish, poultry, or meat course. It also does well on its own or with some hearty whole-grain bread! The hot pepper gives it some nice warmth, but you can leave it out if you do not enjoy spicy food.
Serves 4. Ingredients: 1 green pepper* 1 red pepper* 1 eggplant* 1 tomato* 1 medium sweet onion* 1 shallot* 1 medium-hot pepper* 1/4 cup fresh parsley* olive oil 2 tablespoons fresh rosemary leaves (or 1 teaspoon dried)
sea salt
freshly ground black pepper
*Indicates that this ingredient can be found at the East Boston Farmers Market
Directions:
1. Preheat the oven to 400 degrees. Move top oven rack to the second highest slot.
2. Chop the green and red peppers, eggplant, tomato, onion, shallot, and hot pepper into long strips.
3. Place the chopped produce into a baking dish and toss with the parsley, oil, rosemary, salt, and black pepper.
4. Place dish in oven onto top rack and bake for 30 minutes, checking in on it every 5 minutes or so and tossing with a pair of tongs.
5. When the onions are translucent and crispy, and the peppers and eggplant are good and soft, the dish is ready!
|
