Ingredients:
2 red peppers, destemmed,deseeded and quartered
1 -2 small eggplants, cut into wedges that are around 2.5 cm in length
1 tablespoon olive oil
salt and black pepper ( freshly ground if possible)
1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)
Directions:
Preheat the oven to 200C.
Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
Drizzle the oil and sprinkle the seasonings over the vegetables.
Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
Sprinkle the fresh herbs if you are using them.
Serve.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.