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CATEGORY CUISINE TAG YIELD
Eggs Jewish 1 Servings

INGREDIENTS

5 oz Eggplant
4 oz Smoked mozzzarella
3 oz Roasted red peppers
8 Basil leaves
1 ts Thyme
1 ts Oregano
Salt & pepper
1/2 tb Roasted garlic
6 oz Olive oil

INSTRUCTIONS

In saute pan add eggplant, roasted red peppers, garlic, herbs, and oil.
Saute for 3 minutes. Add cheese and until is slighty melted.
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 14, 1998

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