Eggplant Pepper Relish

Name: Eggplant Pepper Relish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

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

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.

Nutrition Facts

1/3 cup: 55 calories, 3g fat (0 saturated fat), 0 cholesterol, 150mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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