A great, simple eggplant recipe from Pasta Grammar. Roasted eggplant tossed with a bare-bones vinaigrette with aromatics.

4 cups diced eggplant
Olive oil
Salt and Pepper
Red wine vinegar
Garlic, minced
Fennel seeds
Dried oregano
Red pepper flakes

Heat oven to 425F. Toss eggplant with olive oil and salt and pepper liberally. Spread eggplant in a single layer on a baking sheet lined with parchment. Roast for 30 minutes.

Combine eggplant with vinegar, oil, garlic, fennel seeds, oregano, and red pepper flakes. Season with salt and pepper to taste. Refrigerate for at least 30 minutes.