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Recipe > Oven Roasted Red Bell Pepper (Red Capsicum) And Eggplant (Brinjal)

(Lightly flavored red pepper and brinjal slices)

Ingredients

2 (150 g) Red bell peppers (Red Capsicum),

1 medium or 2 small (200 g) eggplants, cut into 2.5 cm wedges

1 tbsp (15 ml) olive oil

Salt and freshly ground black pepper to taste

1 tsp (5 g) fresh thyme or oregano leaves (optional)

Method

Heat oven to 200 degree C.
Arrange red pepper and eggplant wedges in a large roasting pan.
Drizzle with the oil and sprinkle with salt and pepper, toss to coat.
Roast the vegetables, turning often with a spatula, until edges are browned and vegetables are tender.
Sprinkle herbs if using.