Roasted Peppers and Aubergine/Eggplant Sandwich |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Good on a bagel, sandwich roll or a wrap. Ingredients:
1 eggplant (peeled and cut into 1 inch pieces) |
1 medium onion (sliced) |
12 ounces roasted red peppers (cut in 1/2, mancini perferred) |
1 teaspoon minced garlic |
1 (14 1/2 ounce) can diced tomatoes (drained) |
1/4 cup olive oil |
Directions:
1. Combine all ingredients in a large bowl and mix.
2. Put on a large cookie sheet, spread evenly.
3. Place in oven at 350 degrees, stirring occasionally and to check that veggies are not to dry, add more oil if needed.
4. Cook about 1 hour or until veggies are very tender, 350 degrees.
5. Cool before serving.
6. Add salt to taste.
7. May be stored covered in fridge for 1 week or frozen.
8. Bring to room temperature and stir before serving.
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