food Eggplant Tomato Salad recipe
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Eggplant Tomato Salad recipe
    4 servings

Ingredients:

  • 1 green bell pepper
  • 1 large red bell pepper
  • 7 tomatoes
  • 1 eggplant
  • 4 cloves crushed garlic
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper

    Instructions:

  • Roast peppers on stove burners, or under oven broiler until skin turns evenly black.
  • Immediately place in a plastic bag and let cool.
  • Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
  • Cut the eggplant into small strips and saute in oil until eggplant begins to brown.
  • About 6 to 8 minutes.
  • Once the eggplant is soft, add garlic.
  • Rinse the peppers under cold water and remove the burnt skin (just the ash).
  • Open the peppers and remove seeds.
  • Cut into small strips and add to eggplant.
  • Peel cooled tomatoes, chop and add to eggplant mixture.
  • Add tomato paste, salt, pepper and cayenne.
  • Bring to boil, reduce heat and simmer for 30 minutes.



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