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Add a photoServings: 8
Ingredients
- 2 x red bell peppers
- 5 x Anaheim chiles or possibly green bell peppers
- 1 x yellow bell pepper
- 2 x Globe eggplants
- 4 lb Roma tomatoes - (to 5 lbs)
- 3 x garlic cloves finely minced
- 1 c. oil Salt to taste Freshly-grnd black pepper to taste
- 1 tsp lemon juice
- 1 tsp paprika (optional)
Directions
- Broil bell peppers and chiles about 4 inches from heat source, turning, till skins are charred. Place in large bowl and cover with plastic wrap. Let sit 15 min. When peppers and chiles are cold sufficient to handle, remove skin and seeds and cut into 1-inch pcs. Set aside.
- Peel eggplants and cut into 1/4-inch-thick slices. Dip slices in oil, then lay on baking sheet. Bake at 350 degrees till golden, about 20 min each side. When cold sufficient to handle, cut into 1-inch chunks. Reserve oil from pan.
- Cut small "x" in base of each tomato. Drop in rapidly boiling water till skin starts to shrivel, about 30 seconds. Remove with slotted spoon and peel off skin. Cut into quarters and seed.
- Place tomatoes in large pot with garlic. Cook over medium-low heat, stirring occasionally, till slightly thick and chunky, about 15 min. Add in roasted peppers and cook, stirring, 10 min. Stir in eggplant and season to taste with salt and pepper.
- When salad has thickened, about 5 min, add in lemon juice. If you like, stir in reserved oil from pan and paprika. Serve warm, at room temperature or possibly cool. Can be served as a topping for pasta or possibly as a side dish.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 8 servings | |
| Calories 159 | |
| Calories from Fat 78 | 49% |
| Total Fat 9.29g | 12% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 740mg | 21% |
| Total Carbs 16.78g | 4% |
| Dietary Fiber 5.9g | 20% |
| Sugars 8.49g | 6% |
| Protein 6.07g | 10% |
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