Roasted Red Pepper And Eggplant - cooking recipe

Ingredients

6 large red peppers (about 2 1/4 lb.)
1/2 c. olive or salad oil
1/3 c. red wine vinegar
1 1/2 tsp. sugar
1 1/4 tsp. salt
1 tsp. dried basil leaves
1/2 tsp. coarsely ground black pepper
2 small eggplant (about 2 1/2 lb.)
fresh basil sprigs (for garnish)

Preparation

About 3 1/2 hours before serving or early in the day, preheat broiler if manufacturer directs.
Line broiling pan with foil. Prick red peppers in several places to prevent them from bursting when broiling.
Place peppers in broiling pan.
Place broiling pan in oven about 6-inches from source of heat; broil peppers until charred and blistered on all sides, about 20 minutes, turning peppers occasionally.