Ingredients
2 medium eggplants
1/4 cup olive oil
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar
1 cup torn fresh basil leaves
Preparation
Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.
