| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
French |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 1 |
c |
Onion; finely chopped |
| 1 |
c |
Bell pepper; finely chopped |
| 2 |
tb |
Olive oil |
| 1 |
|
Tomato; finely chopped |
|
|
Salt & pepper; to taste |
INSTRUCTIONS
To cook eggplant: Roast on BBQ grill until the skin of the eggplant is
brittle, turning occasionally to insure that it cooks thoroughly. Once
cooked, let it cool, then peel. Scrape all insides into a bowl and set
aside. Discard the skin. (If you do not have access to a BBQ grill, you can
boil the eggplant for 25 minutes.) In a large skillet, brown the onion and
green pepper in the olive oil. Add eggplant and tomato and stir often. Cook
until the mixture is well done. Add more oil if it begins to stick. Salt
and pepper to taste.
Once the mixture is cooked, put it in a serving dish and chill. Serve as a
spread for pumpernickel bread, French bread or crackers.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 16, 1998
A Message from our Provider:
“Rainbows – a gift from God”