There is truth in truisms and here’s an example: sometimes the simplest ideas turn out to be the best. Take this eggplant recipe. When I first saw it on Martha Stewart’s web site, I didn’t think much of it. You cut up some eggplant, toss them with olive oil, roast them and then sprinkle on red wine vinegar and chopped basil. Big deal.
Turns out it was a very big deal, an inspiration in fact. How so few ingredients could deliver such complex, delicious flavor was a very pleasant surprise. Make this and serve it with chicken or fish or even mix it into pasta. You won’t be disappointed.
BTW, the recipe calls for 2 Tbsp. of olive oil, which I used, but if you want to cut the WW SmartPoints by two, you could use only 1 Tbsp. I added some halved cherry tomatoes halfway through the eggplant’s roasting time, because eggplant and tomatoes are a match made in culinary heaven and I just couldn’t resist.
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.
WW SmartPoints per serving: 4