1. Grill eggplant and red peppers until sort. Skin the peppers (the peel
should come right off) and scoop out the eggplant meat.
2. Put in the food processor, blender, or bowl and elbow grease, and puree
with the vinegar, may, garlic and black pepper.
Posted to recipelu-digest Volume 01 Number 232 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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