Roasted Eggplant and Bell Pepper Salad

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, sliced

  • 1 large eggplant, cut into chunks

  • 2 red bell peppers, cut into chunks

  • 1 TBSP fresh oregano

  • 2 cloves garlic, minced, or more to taste

  • salt and ground black pepper to taste

Instructions

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

  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.

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

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

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

Haley Smith