Eggplant appetizer

Directions

• Wash the eggplants and peppers well. 
  Cut off the ends of the eggplants and cut them into small cubes. 
  Remove the seeds from the peppers and cut them into thin strips. 
  Peel and finely chop the onion and garlic.
• In a baking dish, distribute the eggplant cubes and bell pepper strips. 
  Drizzle with 2 tablespoons of olive oil and season with salt and pepper. 
  Mix well to ensure all vegetables are coated with oil and seasoning.
• Bake for about 30 minutes, or until vegetables are tender and starting to brown. 
  During cooking, turn the vegetables occasionally so they cook evenly.
• While the vegetables are roasting, in a large skillet, heat the remaining 2 tablespoons of olive oil. 
  Add the chopped onion and garlic and sauté over medium heat until soft and lightly browned.
• Remove the vegetables from the oven and let them cool for a few minutes. 
  Then add them to the skillet with the sauteed onion and garlic. 
  Drizzle with balsamic vinegar and mix well. 
  Let it cool completely.
• When cool, transfer the eggplant antipasto to a sterilized glass container and cover tightly. 
  Refrigerate for a few hours or overnight to let the flavors blend and develop.
• Before serving, remove the antipasto from the fridge and leave it at room temperature for a few minutes. 
  If desired, garnish with fresh basil leaves. 
  Serve with bread, toast or as an accompaniment to main dishes.