| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 8 | servings | ||
INGREDIENTS
| 1 | md | Eggplant; Cut Into 1" Cubes |
| 1 | c | Green Bell Pepper; Chopped |
| 1 | c | Red Bell Pepper; Chopped |
| 1 | lg | Vidalia Onion; Cut Into Wedges |
| 1 | Garlic Clove; Chopped | |
| 1 | tb | Olive Oil |
| 1/4 | ts | Salt |
| 1/8 | ts | Black Pepper |
| 1 | ts | Ground Cumin |
| 2 | tb | Red Wine Vinegar |
| 1/4 | ts | Ground Red Pepper |
| 1 | tb | Parsley; Finely Chopped |
INSTRUCTIONS
Preheat oven to 400°. Combine first 5 ingredients in a shallow roasting pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. Bake at 400° for 45 minutes or until tender, stirring occasionally. Spoon eggplant mixture into a medium bowl; set aside. Place a small skillet over medium-low heat. Add cumin; sauté 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Nov 04, 1999, converted by MM_Buster v2.0l.
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