4 regular sized japanese eggplants (the long and skinny ones), peeled and chopped
1 yellow hot house pepper, chopped
6-8 small tomatoes, chopped
1/2 cup fresh basil, chopped
2 tablespoons rubbed sage
4 cloves garlic, minced
1/3 cup red wine vinegar
salt and pepper, to taste
1. Preheat oven to 400 degrees F. Place all ingredients in a large bag (I use Ziplock), and season with salt and pepper.
2. Marinate in the fridge for as long as desired (I let it marinate for an hour). Grease pan, or line with foil, and transfer mixture to pan.
3. Cover the entire pan with foil on top and roast for 45 minutes.
I put this over polenta with soy parmesan and added a vegan “chicken” cutlet to make it a complete meal. yum!
Source of recipe: My dad grew some eggplants this summer and had recently picked them, so I decided to put it to good use tonight! I made enough for just myself so I tried my best to adjust the amounts for a larger crowd.