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  Eggplant with Red Onion, Poblanos and Basil


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 INGREDIENTS
4 cups peeled and cubed eggplant
1-2 red onions, halved and thickly sliced
1-2 poblano peppers, seeded, halved and cut into chunks
1 teaspoon olive oil
Salt and freshly ground pepper
1/2 cup basil cut into chiffonade
1/4 cup basil flowers

DIRECTIONS
Preheat oven to 450 degrees. Line a roasting pan with parchment paper.
Mix eggplant, onions and peppers in a bowl. Toss with olive oil, salt and pepper.
Put veggies in an even layer in lined pan. Roast 30-60 minutes.
Toss with basil and flowers while hot.
Serve hot or warm.
Cover and refrigerate leftovers.

Copyright © 2020 Stefanie Samara Hamblen