What you'll need:
1 large Eggplant
4 cloves Garlic, minced
3 tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper
1 large Onion
1 Green Pepper (I used a bit of red pepper too because I had it in the fridge)
1 28oz can of Tomatoes
A handful of Fresh Basil Leaves
2 tsp Dried Oregano
1/2 tsp Hot Chili Flakes
Preheat oven to 400°F.
Slice and cube eggplant. Lay out on paper towels and sprinkle with kosher salt.
Leave for 30 minutes to let the bitter juices of the eggplant come out. Rinse and pat dry.
It is so delicious and golden right now that I usually eat a few pieces out of the pan. De-lish!
Add in peppers and continue to cook for a few more minutes.
Toss in roasted eggplant.
I served it on spaghetti squash, with a pan-fried chicken breast on the side.
Makes approx 6 servings.