Three large eggplants
3 red or yellow peppers sliced
Olive oil
1 pint cherry tomatoes
2 cloves garlic minced
½ onion finely chopped
Salt and pepper
Fresh basil – chopped

Directions

Slice the eggplant and drizzle both sides liberally with olive oil and roast in 350 degrees oven for 30 minutes.

Meanwhile, add another 2 tbsp olive oil to a pan and fry onions and garlic on medium heat for 10 minutes until softened.

Add sliced peppers and sprinkle with salt and pepper. Cook for another 10 minutes.

When eggplant is ready, remove from oven, plate, and top with sauce.

Sprinkle with chopped fresh basil.

Recipe by Cassandra Anderton – Good Life Vancouver