This baked eggplant recipe is perfect any time of the year. It has simple flavors that meld together perfectly. The pepper and eggplant salad is paired with a simple vinaigrette make out of lemon juice and olive oil.
salt and freshly ground black pepper to taste, optional
Preheat the oven to 400°F.
Place both the eggplant and peppers on a baking sheet. Bake in a preheated 400°F (200°C) oven for about 30 minutes or until the eggplant is tender and the peppers are charred. (Watch closely as the peppers may be cooked before the eggplant.)
Remove the skin from the peppers (and from the eggplant if you wish). Cut the eggplant into chunks and cut the peppers into thin slices.
Combine the lemon juice, vinegar, oil, garlic, salt and pepper. Pour over the vegetables and stir. Cover and refrigerate for several hours to meld the flavors.