prep time 10 minutes
cooking time 25 minutes
serves 6 people
Ingredients
- 4 eggplants, cut in 1 inch bite size
- 1 yellow bell pepper, 1 red bell pepper , cut in 1 inch pieces
- 3 cloves garlic, minced
- 1/2 cup chopped parsley
- 1 small red onion, sliced
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup red wine vinegar
Instructions
- Preheat the oven to 425 F.
- Place eggplants and peppers on the baking pan, line a pan with parchment paper. Drizzle with olive oil, toss them so it nicely coated , and place into the oven for 25 minutes or until the tender. Take out of oven and let it cool.
- In big bowl combine eggplants, peppers, onion, garlic, parsley.
- in small bowl whisk vinegar, salt, pepper and poor over vegetables and mix well. Cover the bowl and place in to refrigerator for an hour to combine all the flavors.
- Serve