Marinated Eggplant and Peppers

Eggplant and peppers both hit their stride in August, and roasting them first before marinating is what keeps this from tasting like a raw vegetable platter — the char adds real depth, and the vinegar-garlic marinade has something to cling to once the vegetables are soft. It’s best made a few hours ahead, or even the day before, since the flavor only improves as it sits in the fridge.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 2 bell peppers, cut into 1-inch pieces
• 1/4 cup olive oil, divided, plus more for serving
• Kosher salt and black pepper
• 3 garlic cloves, minced
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley or basil, chopped
• Crumbled feta, for serving (optional)

Instructions

1. Roast the vegetables. Preheat the oven to 425°F. Toss the eggplant and peppers with 2 tablespoons of the olive oil and a generous pinch of salt and pepper. Spread in a single layer on a sheet pan (use two pans if crowded) and roast 25-30 minutes, stirring halfway, until browned at the edges and fully tender.

2. Make the marinade. While the vegetables roast, whisk together the remaining 2 tablespoons olive oil, garlic, vinegar, and oregano in a large bowl.

3. Marinate. Add the warm roasted vegetables to the bowl and toss to coat. Let sit at room temperature for at least 1 hour, or refrigerate overnight for deeper flavor.

4. Serve. Bring to room temperature if refrigerated. Stir in the fresh parsley or basil just before serving, and top with crumbled feta and an extra drizzle of olive oil if using.

Tips

• Salt the eggplant first if you have time. Salting the raw cubes and letting them sit 20 minutes before roasting draws out excess moisture and helps them brown instead of steam.
• Cut everything the same size so the eggplant and peppers finish roasting at the same time.
• This keeps well. Refrigerated in an airtight container, it holds for up to 5 days and makes a great sandwich topper or grain bowl addition all week.
• Serve it warm, room temp, or cold — it works at any temperature, which makes it an easy make-ahead side for a cookout.

Where to Find the Ingredients

Eggplant and bell peppers are both coming into season now at Washtenaw County farms and markets, typically running from August through the first frost. They’re common additions to CSA boxes this time of year from diversified vegetable growers — check with Tantre Farm, Community Farm of Ann Arbor, Green Things Farm, Blue Spring Farm, Slow Farm Organic, and Fusilier Family Farms if you’re a member, or look for them at their farm stands directly.

At market, the Ann Arbor Farmers Market (Saturdays 7am–3pm, Wednesdays 7am–3pm) and Saline Farmers Market (Saturdays 8am–noon) both typically have multiple vendors carrying eggplant and peppers by early August. Argus Farm Stop is a reliable one-stop option if you want to build the whole dish from one trip. Browse the full farms directory to find a CSA or stand near you.