2 large eggplants, cut into large 2" dice
1/2 cup+ olive oil
1/4 cup Balsamic vinegar
1 tsp. granulated garlic or garlic powder
Salt & pepper, to taste
1 cup fresh basil leaves
1. Preheat the oven to 400F.
2. Place the diced eggplant on a foil-lined baking sheet and pour a generous amount of olive oil over the eggplant and a splash of balsamic vinegar. Season with salt and pepper, then toss the eggplants to combine all the ingredients.
3. Spread the eggplant out into a single layer on the pan and place in the oven. Let roast for about 45 minutes, turning the pieces over with tongs about halfway through the cooking time.
4. When the eggplant is tender (check with a fork), remove the pan from the oven. When slightly cooled, taste for seasoning and add more salt, pepper, garlic powder as needed. Tear the basil leaves by hand into smaller pieces and add to the eggplant. Toss to combine while the eggplant is still warm.
This dish can be served warm as a side dish or at room temperature as an appetizer/antipasto.