Prep Time: 20 minutes

Serves: 2-3

Ingredients:

1-2 medium sized eggplant cut into 1-inch cubes

2 T. balsamic vinegar

1 tsp. Dijon mustard

1 tsp. fresh thyme leaves or any of your favorite herbs like basil, Italian parsley, etc.

2 cloves garlic, finely minced

1/3 to 1/2 C. olive oil

1/2 tsp. sugar

Salt and Pepper to Taste

What to do:

Preheat oven to 425 degrees.

In a medium size mixing bowl, whisk together the Dijon, balsamic vinegar, thyme, garlic, sugar, salt and pepper. Slowly drizzle in the olive oil while whisking. This will make beautiful thick, rich vinaigrette.

Throw in the sliced eggplant, tossing with the vinaigrette until all pieces are coated evenly.  Transfer to a baking dish, spreading the eggplant out evenly.  If there’s extra vinaigrette, leave this out. You want only a very fine coating of flavor and then a nice, dry roast in the oven.

Roast for 20 minutes, turn the eggplant and continue to bake for another 20 minutes, until the skin of the eggplant starts to wrinkle and caramelize and the meat becomes very tender.  This technique works with lots of veggies. Don’t forget to salt and pepper once it comes out of the oven.

Christina’s Notes:

Other vegetables to roast: onion, potato, sweet potato, zucchini, carrots, corn, asparagus, just to name a few.