Roasted Eggplant and Bell Pepper Salad

Ingredients

• 2 tablespoons olive oil
• 1 medium onion , sliced
• 1 large eggplant , cut into chunks
• 1 large orange bell pepper , cut into chunks
• 1 large tomato , sliced
• 2 cloves garlic , minced, or more to taste
• 1 tablespoon minced parsley , or to taste
• salt and ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.

3. 3

   Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.

4. 4

   Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.

5. 5

   Cool 1 hour; serve at room temperature or refrigerate and serve chilled.