Roasted Peppers and Aubergine/Eggplant Sandwich
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 6
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 1/2ounce) can diced tomatoes (drained)
- 1⁄4 cup olive oil
Directions
- Combine all ingredients in a large bowl and mix.
- Put on a large cookie sheet, spread evenly.
- Place in oven at 350 degrees, stirring occasionally and to check that veggies are not to dry, add more oil if needed.
- Cook about 1 hour or until veggies are very tender, 350 degrees.
- Cool before serving.
- Add salt to taste.
- May be stored covered in fridge for 1 week or frozen.
- Bring to room temperature and stir before serving.
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