|1 medium||Eggplant; Cut Into 1" Cubes|
|1 cup||Green Bell Pepper; Chopped|
|1 cup||Red Bell Pepper; Chopped|
|1 large||Vidalia Onion; Cut Into Wedges|
|1||Garlic Clove; Chopped|
|1 tablespoon||Olive Oil|
|⅛ teaspoon||Black Pepper|
|1 teaspoon||Ground Cumin|
|2 tablespoons||Red Wine Vinegar|
|¼ teaspoon||Ground Red Pepper|
|1 tablespoon||Parsley; Finely Chopped|
Preheat oven to 400°. Combine first 5 ingredients in a shallow roasting pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. Bake at 400° for 45 minutes or until tender, stirring occasionally. Spoon eggplant mixture into a medium bowl; set aside. Place a small skillet over medium-low heat. Add cumin; sauté 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Nov 04, 1999, converted by MM_Buster v2.0l.
Random recipe of the day