| 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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