Roasted Eggplant Melange

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On 18x12" piece of double thickness heavy-duty aluminum foil, place 1 green pepper, coarsely chopped,1 medium onion, coarsely chopped, 1 tbsp. butter or margarine and 1/4 tsp oregano leaves. Wrap securely in foil.

Prick surface of 1 eggplant (about 1 1/4 lbs). Place eggplant and foil packet directly on hot coals. Cook 10 to 15 minutes, turning eggplant once. (Eggplant skin will blacken.) Cut eggplant in half; scoop out and coarsely chop pulp. Combine with green pepper mixture; toss with 2 tomatoes, cut up, 1/2 tsp salt and 1/8 tsp. pepper.

4 to 6 servings
 
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