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