Recipe - Eggplant Green Bean And Red Pepper Salad

Salt
1 Eggplant; cut into 1/2"
pieces
10 tablespoon Olive oil
2 One half teaspoon Garlic; minced
1 pound Green beans; trimmed
1 lg Red pepper; thinly cut or sliced up
Salt and pepper

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 One half 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 tendercrisp; 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 recipeludigest Volume 01 Number 233 by RecipeLu
recipelu@geocities.com on Nov 09, 1997