Eggplant Pepper Relish Recipe

Eggplant Pepper Relish Recipe photo by Taste of Home

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This colorful combination of broiled peppers and eggplant is nicely seasoned with garlic and oregano. Serve it warm or cold, as a side dish, sandwich topper or on toasted bread rounds as an appetizer. —Jeanne Vitale of Leola, Pennsylvania

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Diabetic Friendly

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Eggplant Pepper Relish Recipe

Prep: 10 min. Broil: 10 min. + standing

Yield: 12 Servings

10 10 20

Ingredients

3 medium sweet red peppers, cut in half lengthwise
3 medium sweet yellow peppers, cut in half lengthwise
1 medium eggplant, cut in half lengthwise
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup minced fresh parsley
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place peppers skin side up on an ungreased a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
Meanwhile, broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a small bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature. Yield: 12 servings.

Nutritional Analysis: One serving (1/3 cup) equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 150 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Eggplant Pepper Relish in Light & Tasty October/November 2002, p29