Gulf Boulevard Goulash
1 large eggplant -- cut in 1" cubes
10 ounces cherry tomatoes -- sliced in half
4 ounces roasted red peppers -- cut in 1" pieces
1/2 cup red onion -- thinly sliced - use mandolin
12 ounces andouille sausage -- sliced 1/2" thick
4 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400 F.
Toss eggplant, tomatoes, peppers, onion, and sausage in a large baking tray.
Drizzle with olive oil and season to taste with oregano, salt and pepper.
Stir to coat.
Roast for 45 minutes.
Divide between two bowls and serve.