50 Min 

• 2 Asian Eggplants, sliced into ½-inch rounds
• 12 oz Carmen Sweet Peppers
• 2 Scallions, minced
• 2 Tbsp Olive Oil
• 1/2 Tbsp Vinegar
• Sea Salt and Pepper

Preheat oven to 400 degrees. In large mixing bowl with colander, sprinkle eggplant with heavy pinch sea salt and stir to combine. Set aside to drain. Meanwhile, over open flame on stove, char outside of peppers by setting pepper over flame and rotating every 2 minutes until completely blackened. Place in mixing bowl and cover to steam.

Arrange eggplant on baking sheet and drizzle with olive oil. Place in oven and roast 30-40 minutes until slightly browned and completely soft. Meanwhile, remove skin and seeds from the peppers and dice flesh. Place into small mixing bowl with scallions and season with a tablespoon olive oil, vinegar, sea salt, and pepper, to taste. Stir until combined. Place roasted eggplant on platter and top evenly with pepper relish.