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Eggplant Pepper Relish

 Eggplant Pepper Relish
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
12 ServingsPrep: 10 min. Broil: 10 min. + standing

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.

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Eggplant Pepper Relish (continued)

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.