Eggplant and roasted red pepper salad

This is a very easy to make salad that can also be served as an appetizer. It is super delicious and goes very well spread on a slice of baguette. It tastes even better the next day!

Ingredients (serves 4)

- 1 eggplant, diced

- 2 red peppers, cut into bite size pieces

- 1 onion, sliced not too thinly

- 3 Tablespoons extra virgin olive oil

- 1 garlic clove, mashed

- 1 Tablespoon balsamic vinegar, or more, to taste

- salt and pepper, to taste

Place the eggplants, red peppers and onion slices into an oven proof dish, toss with the olive oil, salt and pepper, and roast at 400 F until cooked. Place in a serving bowl and add the mashed garlic and the balsamic vinegar, to taste. Serve at room temperature or cold. Enjoy!