Eggplant Extravaganza

from CSA member Linda Baudry

Ingredients:

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

Directions:

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.