| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Eggplant — peeled and |
|
|
Cubed |
| 1 |
|
Green bell pepper — |
|
|
Chopped |
| 1 |
lg |
Onion — chopped |
| 1 |
tb |
Margarine |
| 1/4 |
ts |
Basil |
| 2 |
|
Tomatoes |
|
|
Salt — to taste |
|
|
Pepper — to taste |
INSTRUCTIONS
1. Peel and cube eggplant to make about 6 cups. Mix with the chopped green
pepper and chopped onion. 2. Cut 3 pieces of heavy-duty foil about 12 x 18
inches. Divide the eggplant mixture evenly on foil. Place 1 teaspoon
margarine on mixture; sprinkle with basil, or if preferred use chopped
fresh basil. Close foil tightly. 3. Place foil packs on grill 3-4 inches
from heat; cook for about 35 minutes. 4. Chop tomato and place on another
piece of foil. Close foil and place on grill the last 15 minutes of
eggplant cooking time. 5. Remove vegetables from foil; blend together in
large bowl. Season to taste with salt and black pepper.
Recipe By : Jo Anne Merrill
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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