<http://schema.org/recipeInstructions>
" Roast the vegetables: Preheat oven to 400 degrees F. Place eggplant, onions, garlic, oil, salt, pepper, and red-pepper flakes in a bowl and toss to combine. Transfer vegetables to a baking sheet and roast for 20 minutes. Turn vegetables over and continue to roast until soft and lightly browned -- about 20 minutes. Assemble the salsa: Cool the vegetables and chop into 1/2-inch pieces. Place the vegetables in a large bowl and add the remaining ingredients. Toss to combine and refrigerate. Salsa will keep in the refrigerator, covered, for up to 3 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a27502/roasted-eggplant-salsa-3050/>