Makes 5 Servings
INGREDIENTS:
1 eggplant
6 tomatoes
1 large red bell pepper 4 cloves crushed garlic
1/4 cup extra virgin olive oil
1 green bell pepper
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
INSTRUCTIONS:
1 Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin
and rinse well.
2 Boil tomatoes for 1 minute and cool in ice water. Peel and chop.
3 Cut the eggplant into small strips and sauté in oil for about 7 to 9 minutes. Once
the eggplant is soft, add garlic.
4 Open the peppers and remove seeds. Cut into small strips and add to eggplant.
5 Add tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne.
6 Bring to boil, reduce heat and simmer for 30 minutes. Let the salad cool before
serving.
