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Eggplant Pepper Relish

By: Jeanne Vitale

"This colorful combination of broiled peppers and eggplant is nicely seasoned with garlic and oregano. Serve it warm or cold, as a side dish, sandwich topper or on toasted bread rounds as an appetizer. --Jeanne Vitale of Leola, Pennsylvania"

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

3 medium sweet red peppers, cut in half lengthwise
3 medium sweet yellow peppers, 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

Directions

Place peppers skin side up on a broiler pan. Broil for 10-15 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.
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.
In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.

Footnotes

Nutritional Analysis: One serving (1/3 cup) equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 150 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.