Makes 5 Servings
INGREDIENTS:
• 1 green bell pepper
• 1 large red bell pepper
• 7 tomatoes
• 1 eggplant
• 4 cloves crushed garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
DIRECTIONS:
Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.
Boil tomatoes for 1 minute and cool in ice water. Peel and chop.
Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.
Open the peppers and remove all the seeds. Rinse well. Cut into small strips and add to the eggplant. Add the tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer for 30 minutes.
Let the salad cool before serving. You can serve it slightly warm on a bed of rice or couscous.
If you want to make it more mediterranean style, then substitute mint for the cayenne pepper. More Italian style, use oregano and/or basil.
Calories: 198
Total Fat: 12.3g
Cholesterol: 0mg
Sodium: 307mg
Total Carbs: 22.2g
Dietary Fiber: 6.5g
Protein: 3.8g
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