Roasted Eggplant with Basil

1 medium eggplant, cut into 1-inch cubes
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
Fresh basil, chopped

Preheat oven to 425 degrees F. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until well-browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

Serves 2
WW SmartPoints per serving: 4