| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | Salads, Greek | 6 | Servings |
INGREDIENTS
| 1 | sm | Eggplant (6 oz) |
| 1 | md | Red bell pepper |
| 1 | c | Drained thawed frozen artichoke hearts |
| 1 | c | Small mushroom caps, cut into quarters |
| 1/4 | c | Water |
| 1 | tb | Plus 1 ts. olive oil |
| 1 | tb | Lemon juice |
| 2 | Garlic cloves, minced | |
| 1 | Ts. each oregano leaves and red wine vinegar | |
| 1/4 | ts | Marjoram leaves |
| 1/4 | ts | Thyme leaves |
| 1/4 | ts | Basil leaves |
| 1/4 | ts | Pepper |
INSTRUCTIONS
On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside. Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes. Serving for 4. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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