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Eggplant Pepper Relish Recipe

Eggplant Pepper Relish Recipe

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
TOTAL TIME: Prep: 10 min. Broil: 10 min. + standing YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

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.