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Roasted Eggplant with Balsamic Vinegar


4 eggplants, each about 1.5 pounds (675 grams), peeled and cut into 1/2-inch pieces 
2 teaspoons salt

Ingredients for Marinade 
6 medium shallots, finely chopped 
2 medium garlic cloves, minced 
1/2 cup balsamic vinegar 
1/4 cup extra virgin olive oil 
1/2 teaspoon freshly ground black pepper 
1 bunch basil leaves, finely chopped

For Garnish 
2 sweet red peppers, roasted, seeded, peeled, and cut into 1/4-inch slices. Marinate in 2 tablespoons olive oil and 2 tablespoons balsamic vinegar.
16 Nicoise olives 
Fresh basil leaves


1. Preheat oven to 400F (200 deg C).

2. Place the eggplant pieces in a large colander. Sprinkle with the salt. Drain over a bowl for 30 minutes, tossing once or twice. Dry the eggplant with paper towels.

3. Combine the shallots, garlic, vinegar, olive oil, and pepper in a large roasting pan.

4. Place the eggplant in the marinade, tossing to coat evenly.

5. Transfer to the oven and roast until soft, about 45 minutes. Toss with a large spoon every 15 minutes to cook evenly.

6. Remove from the oven and let cool.

7. Add the basil and taste for seasoning.

8. Mound onto a serving dish. Garnish with the red pepper slices, Nicoise olives, and basil leaves.


Makes 6 servings

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