- 1 large eggplant
- 1 cup [250 mL] finely chopped onion
- 1 cup [250 mL] finely chopped sweet green pepper, membranes removed and seeded
- 2 tablespoons [30 mL] olive oil [more if needed]
- 1 tomato, finely chopped
- Salt and pepper, to taste
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- Roast eggplant onto barbecue grill until the skin of the eggplant is brittle, turning occasionally to insure that it cooks thoroughly.
- Once cooked, let it cool, then peel.
- Scrape all insides into a bowl and set aside.
- Discard the skin.
- Into a large skillet, brown together finely chopped onion and sweet green pepper into hot olive oil.
- Add eggplant meat and chopped tomato.
- Stirring often, cook until the mixture is well done adding more oil if it begins to stick.
- Salt and pepper to taste.
- Transfer done mixture into a serving dish.
- Refrigerate until really cold, before serving.
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