Vessy’s Gourmet kitchen

1. Wash and air fry your red pepper at 390 F for about 20 mins; alternatively roast in the oven or on the grill and set aside;
2. Slice your eggplants into chunks and season with salt and set aside;
3. Slice onion and garlic;
4. Peel, de-seed and slice your red pepper;
5. Blot the excess moisture off the eggplant;
6. Sear eggplant in olive oil until golden; add onion, garlic, tomatoes, parsley, more olive oil, salt and pepper to taste; stir in and sear for a few and transfer into a preheated oven at 400 F;
7. Roast for about 30 mins; finish with parsley and optionally garlic rubbed crostini and enjoy!