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Kim's Roasted Eggplant & Peppers

Kim's Roasted Eggplant & Peppers' Text

  • 4 bell peppers–about 1 1 /2 lbs (1 each green, red, yellow and orange makes a nice color combination)
  • 1 large eggplant (2 small)–about 2 lbs
  • 2 large red-ripe tomatoes
  • 1 /2 Cup shredded mozzarella cheese
  • 1 /4 Cup olive oil
  • 1 TB. BASIL
  • 1 /2 tsp. TURKISH OREGANO
  • 1 /2 tsp. THYME
  • 2 cloves finely minced GARLIC ( 1 /2 tsp GARLIC GRANULES)–optional
  • 1 /4 tsp. salt
  • 1 TB. balsamic or red wine vinegar
  • 1 /2 tsp. freshly ground BLACK PEPPER
Preheat oven to 350°. Wash peppers and eggplant. Core the peppers, remove seeds and membrane, chop into one inch pieces. Peel eggplant, cut off and discard a one inch slice from the top and bottom, then slice eggplant into one inch rounds and chop each slice into one inch squares. It is important to cut the eggplant into chunks, thin slices will get mushy during roasting. Place pepper and eggplant pieces on baking sheet, drizzle with olive oil and toss to coat. Place on the center rack in the oven, turning every fifteen minutes or so for even roasting. Its okay if the pieces stick a bit, as this means they are browning, which adds good flavor to the finished vegetables. Cook for 1 to 1 1 /2 hours, until everything is soft, fragrant, and evenly cooked. Remove from the oven and cool for a few minutes on the baking sheet. While the mixture is cooling, rehydrate BASIL, TURKISH OREGANO, THYME and GARLIC (if using dried) in 1 TB water for 5 minutes. In a large serving bowl, combine eggplant-pepper mix with BASIL, TURKISH OREGANO, THYME and salt. Stir to coat. Wash tomatoes and remove the top 1 /2 " plus any white core you can see. Chop into bite-sized pieces. Shred the cheese on a cheese grater, which is very quick and easy, plus tastier and less expensive than buying pre-grated cheese. Add tomatoes and shredded cheese to the serving bowl. Sprinkle with balsamic vinegar, toss to combine. Sprinkle with freshly ground BLACK PEPPER as desired. Serve warm surrounded by french bread rounds brushed with olive oil and lightly toasted.
Yields: about 8 Cups salad. Prep time: 20 minutes. Cooking time: 1-1 1 /2 hours.
Basil California .4 oz. 1/2 cup jar
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
Thyme French .8 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar

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