I discovered roasted eggplant by accident a couple of summers ago.  We we members of a CSA, and one week we got a whole box of eggplant.  I was feeling a little like Bubba from Forrest Gump with all the eggplant recipes, but what I learned is that it’s really good just simply roasted with salt and pepper.

Peel a large eggplant with a potato peeler and cut into bite size chunks.  Drizzle olive oil on a sheet pan and then spread the eggplant on the pan.  If you put the oil directly onto the eggplant, it will just soak it all up and you’ll end up using too much.  I like to chop up a red onion, too, and add it to the pan.  Sprinkle generously with salt and pepper, and roast at 400 for 15-20 minutes, stirring once.  It will be brown.