Roasted Eggplant and Bell Pepper Salad

Name: Roasted Eggplant and Bell Pepper Salad
Total time: 115
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 medium onion, sliced; 1 large eggplant, cut into chunks; 1 large orange bell pepper, cut into chunks; 1 large tomato, sliced; 2 cloves garlic, minced, or more to taste; 1 tablespoon minced parsley, or to taste; salt and ground black pepper to taste

Recipe by Allrecipes Member from allrecipes.com

Appetizer 2 Hr. 55 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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1 medium onion, sliced
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1 large eggplant, cut into chunks
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1 large orange bell pepper, cut into chunks

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1 large tomato, sliced
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2 cloves garlic, minced, or more to taste
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1 tablespoon minced parsley, or to taste
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salt and ground black pepper to taste

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
Cool 1 hour; serve at room temperature or refrigerate and serve chilled.