- 1 large eggplant
- 1 red pepper
- 1 pint grape tomatoes
- 3 tbsp olive oil
- 6 cloves garlic
- 3/4 tsp salt
- 1/4 tsp pepper
- Chop veggies and mix with oil in a glass container or baking tray.
- Season with spices and add garlic.
- Spread out in dish and bake 400′ for 30 minutes until cooked through.
Recipe from Emily Nachazel http://www.emilynachazel.com/