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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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While it's cooking, you can smell the aroma of roasting eggplant, bell peppers and garlic throughout the kitchen. So delightful. Enjoy the dish as a main course accompanied by crusty bread, hunks of parmigiano and lots of hearty red wine. Ingredients:
* 1 large american eggplant (or 3 italian eggplants) |
* 2 green bell peppers |
* 1 red bell pepper |
* 2-3 large cloves of garlic |
* 1/2 cup fruity olive oil |
* sea salt |
* parsley |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut the eggplant into 1/2-inch cubes. Cut the bell peppers into 1/2-inch squares. Mix them in a large ceramic bowl.
3. Add 2 to 3 cloves of finely minced garlic and the finely chopped Italian parsley. Stir in 1 teaspoon of sea salt. Then add the olive oil and mix together with a large spoon.
4. Bake uncovered in the oven for 45 to 60 minutes, stirring every 15 minutes. The eggplant should be tender, but not mushy.
5. Once the eggplant is tender, remove the bowl from the oven and allow to cool, stirring twice during the cooling. Once the dish is cool, taste test to determine if more salt is required.
6. With a slotted spoon, place the eggplant in a ceramic serving dish or pie plate. Garnish with parsley. Serve at room temperature.
7. Of course, you have to enjoy *wink*
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