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from "Everyday Food® magazine"

This dish goes well with grilled chicken or fish, or toss with pasta.

Yield: Serves 4

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2 medium eggplants
1/4 cup olive oil
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar
1 cup torn fresh basil leaves

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1. Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Eggplant - $1.99/lb
 Farm Fresh, Medium
  Gotham Greens Local Basil - $4.49/ea
 1oz, Local
You May Already Have
  Morton's Coarse Kosher Salt - $2.89/ea
  Gefen Ground Black Pepper - $1.88/ea
  O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
  Roland Aged French Red Wine Vinegar - $3.69/ea
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