Roasted Eggplant with Basil Recipe

• 2 medium eggplants
• 1/4 cup olive oil
• Coarse salt and ground pepper
• 1 to 2 tablespoons red-wine vinegar
• 1 cup torn fresh basil leaves

Directions

Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

Taken from from Martha Stewart