Eggplant with Roasted Red Bell Pepper Relish

Cooking spray

1 (1 1/2-pound) unpeeled eggplant, cut into 12 (1/2-inch) slices

1 tablespoon olive oil, divided use

1/8 teaspoon salt

1/2 cup roasted red bell peppers, drained if bottled, chopped

1 tablespoon chopped fresh parsley or

1/4 teaspoon dried oregano, thyme, or basil, crumbled

1/2 teaspoon red wine vinegar

1 small garlic clove, minced

Pinch of pepper

1. Preheat the oven to 425°F. Lightly spray a large baking dish with cooking spray.
2. Lightly brush both sides of the eggplant slices with 2 teaspoons oil. Sprinkle the salt over the top of the slices. Arrange in a single layer in the baking dish.
3. Roast for 18–20 minutes, or until the eggplant is lightly browned on the bottom. Turn over. Roast for 8 minutes, or until browned on the bottom. Transfer the eggplant to plates.
4. Meanwhile, in a small bowl, stir together the remaining ingredients, including the remaining 1 teaspoon oil. Spoon over the eggplant.