Eggplant has become one of my favorite vegetables lately, so I thought I’d share this recipe for roasted eggplant with bell peppers, chicken, and mozzarella with you.
In the past I would buy one or two a year, but never really got creative with it. When I realized that salting the eggplant takes away the bitterness, it opened up a whole new world to me. I’ve been adding eggplant to dishes a couple times a week, and my family loves it! I’ve especially enjoyed using it as a base for a “pizza-like” meal. I slice and salt the eggplant, roast it, then top it with meats, other vegetables (caramelized onions are particularly good), and finish it off with cheese. 15 minutes in the oven until golden and bubbly, and dinner is ready. It’s a great basic recipe you can adapt in dozens of ways.