Oven Roasted Peppers and Eggplant

Catherine Cappiello Pappas


When I was growing up it seemed that everything was simple. My mother would go outside and pick a few things in the garden and a delicious meal was prepared. Zucchini flowers, peppers, tomatoes, fresh basil. I think you get the idea. These were much simpler times and quite frankly, the place I go in my heart to find comfort.

I sometimes try to create a dish from my memory of the meals that I grew up with.


★★★★★ 1 vote

5 Min
55 Min


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  • 2
    bell peppers – sliced
  • 1
    eggplant – cut into quarters
  • 3
    vine ripe tomatoes – quartered
  • 4 clove
    garlic – chopped
  • 1
    large onion – sliced
  • 1 tsp
    capers plus a little caper juice
  • 1 bunch
    fresh basil – chopped
  • 1 bunch
    fresh italian parsley – chopped
  • 3/4 tsp
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    red pepper flakes
  • 1/2 tsp
    garlic powder
  • 3 Tbsp
    olive oil
  • ·
  • 1 tsp
  • 2 Tbsp
  • 2 Tbsp
    olive oil

How to Make Oven Roasted Peppers and Eggplant


  1. Preheat Oven 350 degrees:

    In a baking pan combine all of the above ingredients. (Not the Dressing.)
    Bake for approximately 50 – 55 minutes until the veggies are tender.

    When the veggies are slightly cooled, combine the ingredients for the dressing and mix into the veggies.

    Serve with a good Italian or French bread and a good piece of cheese.

Printable Recipe Card

About Oven Roasted Peppers and Eggplant

Course/Dish: Other Main Dishes, Roasts
Dietary Needs: Vegetarian
Other Tag: Healthy

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