Eggplant, green bean and red pepper salad

8 Servings

Ingredients

Quantity Ingredient
Salt
1 Eggplant; cut into 1/2\" pieces
10 tablespoons Olive oil
2½ teaspoon Garlic; minced
1 pounds Green beans; trimmed
1 large Red pepper; thinly sliced
Salt and pepper

Directions

1. Salt eggplant, place in colander and let sit for 30 minutes. Pat dry.

2. Preheat oven to 350 degress, grease a large non stick baking dish and place eggplant in dish.

3. Combine oil and garlic; set aside ½ cup and brush remainder of the oil over all sides of the eggplant. 4. Bake in the oven until tender and brown; about 20 minutes. Remove from oven and let cool.

5. Steam beans until just tender-crisp; drain and rinse immediately under cold wate.

6. Combine with eggplant pieces and red pepper, and toss with remaining garlic oil.

7. Stir well, and season to taste with salt and pepper.

Recipe by: Too busy to Cook

Posted to recipelu-digest Volume 01 Number 233 by RecipeLu <recipelu@...> on Nov 09, 1997

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