Yield: 1 Servings
Measure | Ingredient |
---|---|
5 ounces | Eggplant |
4 ounces | Smoked mozzzarella |
3 ounces | Roasted red peppers |
8 | Basil leaves |
1 teaspoon | Thyme |
1 teaspoon | Oregano |
Salt & pepper | |
½ tablespoon | Roasted garlic |
6 ounces | Olive oil |
In saute pan add eggplant, roasted red peppers, garlic, herbs, and oil.
Saute for 3 minutes. Add cheese and until is slighty melted.
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 14, 1998