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- Roasted Eggplant and Red Pepper Topping
- (Arrosto di Melanzana e Peperone Rosso)
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- Ingredients:
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- 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
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- Directions:
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- Preheat oven to 450°F.
Toss vegetables with olive 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.
Makes 6 servings (as part of crostini).
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- That's it!
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