Charred Peppers And Roasted Eggplant

Ingredients

• 1 medium eggplant (about 1 lb.), peeled and cut into 1-inch slices
• 2 large red bell peppers, quartered
• 1/2 tsp. salt
• 1/4 tsp. fresh ground black pepper
• 1 Tbsp. Bertolli® Extra Virgin Olive Oil
• 1 tsp. chopped fresh oregano or thyme leaves

Directions

1. Preheat oven to 400°. In large roasting pan, arrange eggplant and red peppers. Season with salt and black pepper; toss to coat.   Roast, turning occasionally, 20 minutes. Continue roasting 5 minutes or until vegetables are tender and lightly brown. On serving dish, toss vegetables with Olive Oil, then sprinkle with oregano.