2 medium eggplant cut into 1 inch cubes
¼ cup olive oil
1-2 Tbsp red wine vinegar
1 cup torn fresh basil leaves
On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast at 475 degrees until browned and tender – about 25 minutes. Toss with 1 – 2 Tbsp red-wine vinegar and basil leaves.