I based this recipe on one in the book Fast, Fresh, & Green by Susie Middleton. I'm totally in love with this book right now because it has so many interesting and flavorful ways to prepare vegetables. I only changed the recipe because I was making two servings rather than six (and used a little less oil when roasting the vegetables), although I will say that the leftovers from the original recipe hold up pretty well the next day and can be thrown in a sandwich wrap or on top of mixed greens.
Another great and simple recipe from this book is Quick-Roasted Cauliflower with Zesty Orange-Olive Dressing. Roasted cauliflower is good on its own, but the sauce really brings the vegetable dish to another level.
Eggplant Basil "Caponata" Salad for Two (Makes 2 servings)
1 medium eggplant, unpeeled, cut into 3/4-inch dice
1/2 red pepper, 3/4-inch dice
1 Tablespoon olive oil, plus 1/2 teaspoon for dressing
1 teaspoon lemon juice
1 teaspoon low-sodium soy sauce
1 teaspoon honey
1/4 teaspoon unsweetened cocoa powder
1 clove garlic, finely minced
1-2 Tablespoons fresh basil, torn into 3/4-inch pieces
Freshly ground pepper
Optional: 1 Tablespoon parsley, chopped
Preheat oven to 475 degrees. Prepare a half sheet pan with parchment paper.
1. Toss the diced eggplant and red pepper in about 1 Tablespoon of olive oil and a generous pinch of salt.
2. Roast vegetables for 30 minutes, until eggplant is shrunken and nicely browned.
3. While the vegetables are cooking, combine lemon juice, soy sauce, honey, cocoa powder, garlic, and 1/2 teaspoon of olive oil. Whisk until the cocoa and honey dissolve.
4. Drizzle the dressing over the cooked vegetables, either in a mixing bowl or even on the parchment paper if you plan on immediately plating the salad.
Serve warm or at room temperature.
Nutrition facts for one serving of salad:
Serving Size 280 g