5 Tbsp extra-virgin olive oil
1 medium eggplant (1 pound), cut into 1/2-inch dice
Roasted red peppers, cut into 1/2-inch dice
Thinly sliced basil leaves
Kosher salt and freshly ground pepper
In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes. Transfer to a bowl and fold in roasted peppers and basil. Season with salt and pepper and serve.
Roasted Red Peppers:
4 large red Seismic Gardens Peppers
2 Tbsp good olive oil (try re-filling your bottles at Bleu Handcrafted food to save money and the environment!)
Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.