Roasted Eggplant Salsa

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Roasted Eggplant Salsa 6 1large eggplant (about 1 pound), ends trimmed, cut into 1-inch cubes 0.25crice vinegar 2Tsesame oil 4tsoy sauce 1Tminced fresh ginger 1Tsugar 1large red bell pepper, cored and diced 1small red onion, diced 1jalapeno pepper, seeded and finely chopped 0salt and ground black pepper, to taste

Heat the oven to 400 F. Coat a baking sheet with cooking spray.

Arrange the eggplant cubes on the prepared baking sheet and roast, stirring occasionally, for 20 minutes, or until lightly browned and completely tender. Cool slightly.

Meanwhile, in a large bowl, combine the vinegar, sesame oil, soy sauce, ginger and sugar. Stir to dissolve the sugar. Add the red pepper, onion, jalapeno and roasted eggplant. Toss to combine and season with salt and pepper.