Ingredients:

  • 1.5 lb eggplant, diced into 1-inch cubes
  • 12 oz red bell peppers, seeded and chopped
  • 1 medium red onion, coarsely chopped
  • 6 cloves garlic, peeled and smashed
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss diced eggplant, bell peppers, red onion, and smashed garlic with 3 tablespoons of olive oil, salt, pepper, and cayenne.
  3. Spread the mixture in a single, thin layer on the baking sheet to ensure roasting rather than steaming.
  4. Roast for 30–35 minutes, tossing halfway through, until vegetables are tender and edges are deeply browned or charred.
  5. Remove from oven and let vegetables cool for 5–10 minutes.
  6. Transfer roasted vegetables and pan juices into a food processor.
  7. Pulse while streaming in lemon juice and the remaining 2 tablespoons of olive oil until smooth but slightly rustic.
  8. Fold in the chopped parsley by hand using a spatula.