Title: Roasted Eggplant Salad
Categories: None
Yield: 8 servings

1 md Eggplant; Cut Into 1" Cubes
1 c Green Bell Pepper; Chopped
1 c Red Bell Pepper; Chopped
1 lg Vidalia Onion; Cut Into
-Wedges
1 Garlic Clove; Chopped
1 tb Olive Oil
1/4 ts Salt
1/8 ts Black Pepper
1 ts Ground Cumin
2 tb Red Wine Vinegar
1/4 ts Ground Red Pepper
1 tb Parsley; Finely Chopped

Preheat oven to 400°. Combine first 5 ingredients in a shallow roasting
pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and
toss well. Bake at 400° for 45 minutes or until tender, stirring
occasionally. Spoon eggplant mixture into a medium bowl; set aside. Place a
small skillet over medium-low heat. Add cumin; sauté 20 seconds, stirring
constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss
well. Sprinkle with parsley.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" on Nov
04, 1999, converted by MM_Buster v2.0l.