ROASTED EGGPLANT AND RED PEPPER TOPPING

Roasted Eggplant and Red Pepper Topping image

Yield Makes 6 servings (as part of assorted crostini)

Number Of Ingredients 8

3/4 lb eggplant, left unpeeled and cut into 1/4-inch dice
1 medium onion, chopped
1 red bell pepper, chopped
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
Accompaniment: crostini

Steps:

Preheat oven to 450°F.
Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.

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