Date: Mon, 06 Mar 2000 15:57:50 -0800
From: Karen Rosenbaum (firstname.lastname@example.org)
Roasted Eggplant Compote (by Mary Sue Milliken and Susan Feniger)
1 large or 2 medium eggplants
3 sweet red bell peppers
1 bunch scallions
1/2 cup balsamic vinegar
2/3 tsp. salt
1/2 tsp freshly ground pepper
On a charcoal grill or under a hot broiler, roast the eggplant 10-12
minutes per side until the flesh is soft and the skin is charred black.
Cook completely. Remove the stem and skin and chop the meat roughly.
Roast the peppers under the broiler or over an open flame until
uniformly black on all sides. Place them in a plastic bag or closed
container to steam and cool. When they are cooled, remove and discard
stem, seeds, and skin. Dice into 1/2-inch squares. Clean the scallions
and remove and discard ends and dark tops. Slice thinly at an angle.
Toss all ingredients together. Serve at room temperature.
Serving size = 1/2 cup
0.2 gram fat
0 mg cholesterol
265.8 mg sodium