Name: Roasted Eggplant and Bell Pepper Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Onion, sliced - 1 medium; Eggplant, cut into chunks - 1 large; Orange bell pepper, cut into chunks - 1 large; Tomato, sliced - 1 large; Garlic, minced, or more to taste - 2 cloves; Minced parsley, or to taste - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Ingredients for - Roasted Eggplant and Bell Pepper Salad

1. Olive oil 2 tablespoons

2. Onion, sliced 1 medium

3. Eggplant, cut into chunks 1 large

4. Orange bell pepper, cut into chunks 1 large

5. Tomato, sliced 1 large

6. Garlic, minced, or more to taste 2 cloves

7. Minced parsley, or to taste 1 tablespoon

8. Salt and ground black pepper to taste 1 tablespoon

How to cook deliciously - Roasted Eggplant and Bell Pepper Salad

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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