Eggplant Tomato Salad

This incredible concoction of roasted peppers, eggplant and tomatoes is simmered with cayenne and tomato paste. It can be spooned onto a crisp bowl of greens, tossed into hot pasta, or spread on toasted rounds of French bread.

Roast peppers on stove burners, or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool. Prepare the tomatoes by cutting an X on the bottom of each...


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

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