Roasted Eggplant and Red Bell Pepper Salad

★★★☆☆

Prep: 20 mins Cook: 40 mins Serves: 8 Source: Bon Appétit

Ingredients

2 large red bell peppers
7 tablespoons extra-virgin olive oil, divided (104 ml)
2 pounds Japanese eggplants, quartered lengthwise (907 g)
16 unpeeled garlic cloves
3 tablespoons balsamic vinegar (44.4 ml)
1/2 cup chopped green onions (118 ml)
16 oil-cured black olives
2 small heads frisée
1 (7-ounce) package feta cheese, crumbled

Instructions

Char bell peppers over flame; peel, seed, cut into strips.
Roast eggplant with garlic and 4T oil at 375°F for 40 minutes.
Whisk vinegar with 2T oil. Peel and chop garlic; add to bowl with eggplant, peppers, onions, olives.
Arrange frisée on platter, top with salad, sprinkle with cheese.

Wine Pairing: Light Red (Beaujolais) — Light Beaujolais complements roasted vegetables without overpowering.