Roasted Eggplant with balsamic vinegar

6  lbs  eggplant (about 4 large), peel and cut into 1/2 peices

salt

6 medium shallots, finely chopped

2 medium garlic cloves, minced

1/2 c balsamic vinegar

1/4 c extra-virgin olive oil

1/2 t freshly ground black pepper

leaves from 1 bunch fresh basil, finely chopped

Garnish~

2 red sweet peppers, roasted, seeded, peeled and cut into 1/4 inch stirps

(marinate in 2T of olive oil and balsamic vinegar)

16 Nicoise olives

fresh basil

1.  Preheat the oven to 400 degrees.

2.  Place the eggplant pieces in a large colander and sprinkle with evenly with salt.  Place over a bowl to drain for 30 minutes, tossing once or twice.

3.  In a large roasting pan, stir together the shallots, garlic, vinegar, olive oil and pepper.

4.  Dry the eggplant pieces with paper towels.  Place in the roasting pan and toss to coat evenly.

5.  Place in the oven and roast, tossing with a large spoon every 15 minutes to ensure even cooking, until soft, about 45 minutes.  Remove from the oven and let cool.  Add the chopped basil and taste for seasoning.

6.  Mound the eggplant on a serving dish.  Garnish with the marinated red pepper slices, Nicoise olives, and basil leaves.

Advance Preparation:  This may be prepared 1 day in advance through step 5 and refrigerated.  Remove from the refrigerator 30 minutes before serving.

[ As seen in The Taste of Summer by Diane Rossen Worthington ]