from CSA member Linda Baudry


  •  1 eggplant
  • 1 red onion
  • 1 sweet pepper
  • salt and pepper to taste
  • olive oil


  1. Preheat the oven to 400.
  2. Slice the eggplant and onion into slices about 1/4″ wide.  Slice the pepper into 1″ pieces.
  3. Toss with olive oil and salt and pepper.  Roast at 400 degrees for roughly 30 minutes.
  4. Serve as a side, or make it into a complete meal with couscous and feta.






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