Oven Eggplant SaladSubmitted by: YIYEHTOV
* Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb
* *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4"
* Green Peppers (bell peppers), 1.5 cup, chopped
* Onions, raw, 1 small
* *Del Monte Petite Cut Diced Tomatoes, 1.5 cup
* Olive Oil, 1.5 tbsp
* *Kosher Salt, .25 tsp
* Pepper, black, 1 dash
* Oregano, ground, 1 tbsp
Eat with black bread and goat cheese for a filling meal! Goes great with a glass of red wine.
Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user YIYEHTOV.