Recipe - Roasted Eggplant Salad

1 md Eggplant; Cut Into 1" Cubes
1 cup Green Bell Pepper; Chopped
1 cup Red Bell Pepper; Chopped
1 lg Vidalia Onion; Cut Into
Wedges
1 Garlic Clove; Chopped
1 tablespoon Olive Oil
One fourth teaspoon Salt
1/8 teaspoon Black Pepper
1 teaspoon Ground Cumin
2 tablespoon Red Wine Vinegar
One fourth teaspoon Ground Red Pepper
1 tablespoon 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 mediumlow 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 EATLF Digest by "Sherilyn" sherilyn70@columbus.rr.com on Nov
04, 1999, converted by MM_Buster v2.0l.