Ingredients
1 eggplant (about 3/4 lb.)
2-4 cloves garlic, slivered
Salt
1/2 red pepper, in thin slivers
1/4 c. cider vinegar
1/4 c. olive oil
1/2 tsp. basil
salt, pepper
Preparation
Wash whole, unpeeled eggplant; dry. Cut off leafy cap.
Lengthwise, cut 3-4 rows of small gashes across eggplant. In these make separate rows of small pieces of garlic slivers rolled in salt, and small slivers of red pepper.
Put eggplant in roasting pan. Combine vinegar, basil, and oil, plus salt and pepper to taste; pour over eggplant. Cover pan, roast in 325 degree oven about 1 hour. Serve in slices with pan juice.
