Active time: 25 min Start to finish: 1 hr

　　

Ingredients

Makes 6 servings (as part of assorted crostini)

　　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

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

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