- 2 medium eggplants
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- Salt & Pepper
- 1/3 cup finely chopped fresh basil
Preheat oven to 450 degrees F.
Cut the eggplant into 1-inch pieces. Place the eggplant in a bowl along with the olive oil, balsamic vinegar, salt, and pepper. Toss the ingredients to coat the eggplant and let rest for 10 minutes.
Cover two baking sheets with foil, then spread the eggplant out evenly. Roast the eggplant, turning the pan halfway, until the eggplant is tender and golden brown, about 30 minutes.
Remove the eggplant from the oven and place on a platter. Sprinkle the eggplant with the basil and serve warm or at room temperature.