Eggplant and Basil Caponata Salad-Vegan

One large eggplant, you need one that's at least 1 pound and it's better to get one that's 1.25 pounds
1 large bell pepper
1 large yellow or orange pepper
1 Tablespoon
1.25 tsp kosher salt
2 tsp lemon juice
2 tsp soy sauce
2 tsp brown sugar
1/2 tsp unsweetened cocoa powder
2 tsp finely chopped or grated ginger
1 clove grated garlic
2 Tbs flat leaf parsley
12 basil leaves torn or chiffonade

preheat oven to 450 degrees

Poke eggplant all over with a fork
put it on a baking sheet and let it roast for 35-45 minutes

While your eggplant is cooling turn your broiler on high
let it heat up for minute then put your peppers under the broiler for about 8 minutes a side, leave your oven door cracked open so the broiler doesn't turn off

Take the peppers out of the oven and put them in a bowl, cover with plastic to allow the skins to loosen up

While you're waiting for your peppers and eggplant to cool mix all of the other ingredients in a bowl

When the veggies have cooled scoop all of the meat out of the eggplant and chop it up a bit, I like to use a slap chop for this.

Peel and chop your peppers

Add the veggies to the liquid and serve hot or cold

Serving Size: 6 servings