Roasted Eggplant and White Bean Salad

[Guest guest]

Roasted Eggplant and White Bean Salad

 

1 tbsp. olive oil

3/4 lb. eggplant, peeled and cut into 1 inch cubes

1 large red bell pepper, seeded and cut into 1 inch squares

1 onion\cooked, cut into 1 inch cubes

2 cloves garlic, halved

1 1/2 cups Italian style peeled tomatoes, drained and cut into 1 inch pieces

1/4 cup fresh parsley, chopped

1 tsp. oregano, crushed

1/4 tsp. salt, optional

1/8 tsp. pepper

1 lb. canned white kidney beans, drained

3 tbsps. red wine vinegar

4 romaine lettuce leaves

 

Preheat oven to temperature 450 degrees. Pour oil into a large jelly roll

pan. Add next 4 ingredients. Toss to coat with oil. Roast

vegetables 35 minutes, stirring every 10 minutes, until tender. Add

tomato, parsley, oregano and salt and pepper to taste. Stir and

bake another 10 minutes. Remove from oven, set aside to cool

slightly. Stir in beans and vinegar. Serve mixture on lettuce leaves.

Serves 4.

 

 

 

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