Penne with grilled eggplant

Yield: 1 Servings

Measure Ingredient
5 ounces Eggplant
4 ounces Smoked mozzzarella
3 ounces Roasted red peppers
8 \N Basil leaves
1 teaspoon Thyme
1 teaspoon Oregano
\N \N 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

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