Roasted Eggplant and Bell Pepper Salad

This chilled roasted eggplant and peppers salad is a great side dish or antipasti, or an appetizer with chips or toasts in the summer. It's perfect for parties.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 133 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 large tomato, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced, or more to taste
• 1 tablespoon minced parsley, or to taste
• 1 large eggplant, cut into chunks
• 1 large orange bell pepper, cut into chunks

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.

Step 3

Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.

Step 4

Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.

Step 5

Cool 1 hour; serve at room temperature or refrigerate and serve chilled.