Ingredients
4 Servings
| 4 | Baby eggplants (1/2 inch thick) | |
| 2 tsp | Pastene Olive Oil | |
| 1 cup | Pastene Roasted Peppers, cut in strips | |
| Vinaigrette | ||
| 1/4 cup | Pastene Olive Oil | |
| 2 tbsp | Pastene Minced Garlic | |
| 1 tbsp | fresh basil, chopped | |
| 1 tbsp | fresh parsley, chopped | |
| 1 tbsp | Pastene Balsamic Vinegar |
Directions
- Preheat the oven to broil. Combine vinaigrette ingredients and set aside.В
- Brush eggplant slices on both sides with olive oil. Broil, in batches if necessary, turning once, about 8 minutes or until tender.В
- Place eggplant slices in a bowl with the vinaigrette. Add salt and pepper to taste. Marinate for 30 minutes.
- Arrange on a platter with red pepper strips in the center surrounded by the eggplant. Serve immediately.