Roasted Eggplant and Red Pepper Topping

Ingredients

• 3/4 lb eggplant
• left unpeeled and cut into 1/4-inch dice
• 1 medium onion
• chopped
• 1 red bell pepper
• chopped
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh basil
• Accompaniment: crostini

Instructions

1. Preheat oven to 450F.
2. Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan.
3. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes.
4. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.