Italian Roasted Eggplant

  

2 large eggplant or 4 Japanese eggplants

1 vidalia onion, chopped 

4 cloves garlic,minced 

1 fresh hot red chili, seeded and chopped

2 tbsp chopped basil

1 tbsp Concentrated tomato paste

1 tsp salt 

Pinch of sugar or balsamic vinegar

3 tbsp extra virgin olive oil 

Preheat oven to 375°F. 

 

Trim the ends off the eggplant and cut lengthwise. 

 

Place skin side down on a baking sheet and roast until the flesh is browned.

Heat the oil in a large skillet over medium heat. Add garlic, cook briefly. Add onion and chilies the stir fry until onions are clear. Add eggplant, 

tomato paste and continue to cook for 10 minutes, stirring frequently.

Add basil, and a pinch of sugar. Toss. Add fresh chopped basil as garnish, and correct seasonings.

Notes:

1. Adeshir’s Persian onions are good as a topping