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Roasted Eggplant and Pepper RelishA web-exclusive recipe from Italian Cooking and Living
3 green peppers
1 ½ pounds eggplant (preferably smaller Italian eggplant)
1 bunch parsley, chopped
1/2 garlic clove, chopped
6 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
salt and freshly ground pepper
Pre-heat oven to 450°. Cook the peppers in the oven for about 25 minutes and the eggplant for 35 minutes. Place both peppers and eggplant in a large bowl and cover with a kitchen cloth or plastic wrap. After about 10 minutes, peel the peppers, remove the inside seeds and white part, and cut them in very small dices. Peel the eggplant and cut it in small dices. Squeeze out the excess liquid wringing the eggplant in a dry cloth. Place the pepper and eggplant dices in a large bowl together with the parsley and garlic. Add the olive oil, lemon juice, salt and pepper, and stir everything together. Refrigerate for at least 1 hour before serving as a side dish. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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