| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Peppers |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Small |
| 1/4 |
c |
Coursely chopped garlic — |
|
|
(not from a jar) |
| 4 |
oz |
Can |
|
|
Drained — (or fresh |
|
|
Chopped) |
| 1 |
md |
Red Bell Pepper — in 1/2 in |
|
|
Pieces |
| 1/4 |
c |
Coursely chopped FRESH Mint |
|
|
Leaves |
| 1/4 |
c |
Coursely chopped FRESH Basil |
|
|
Leaves |
| 1/4 |
c |
Olive oil |
| 1/3 |
c |
Basalmic Vinegar |
|
|
Course Grd Pepper and Salt |
|
|
To taste |
|
|
Eggplant — 5 to6 in. long |
|
|
Mushrooms Pieces or caps |
INSTRUCTIONS
Cut lenthwise,all eggplants in half. Cut each half lenth-wise into thirds.
Cut cross ways to make inch size pieces.(Actually they will be small
triangles.) Add 1/4 cu. olive oil to saute pan. Add Eggplant and
Peppers,,sautee med.heat 4-5 min. Do not overcook. Egg'plt should be firm.
Add Garlic and stir. cook 1 minute. Remove from heat and place in bowl.
Add Mint, Basil, Pepper and Basalmic vinegar. Taste for salt. Serve at room
temp.
Recipe By : Merengo
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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