V Eggplant and Pepper Relish
Colorful and packed with flavor, this relish is great warm or cold. Serve as a side dish, sandwich topper or on toasted bread rounds as an appetizer
6 medium sweet peppers in assorted colors, cut in half lengthwise
1 medium eggplant, halved lengthwise
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup minced fresh parsley
1 tablespoon minced fresh oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1. Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered.
2. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
3. Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
4. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.