Recipe - Roasted Pepper And Eggplant Dip

1 lg Red bell pepper
1 lg Yellow bell pepper
1 md Eggplant; (6 cups)
Peeled and minced
1 tablespoon Olive oil
1 Clove garlic; minced
4 Green onions; finely chopped
(white and pale green parts)
1 tablespoon Dried oregano

MAKES 3 CUPS VEGAN

Make two batches of this dip, one with red pepper and the other with green,
to add festive color to your holiday appetizer table.

Roast bell peppers over an open flame or broil, turning with tongs until
charred all over, about 10 minutes. When the pepper is cool enough to
handle, pull off charred skin. Remove stems, seeds and ribs, then chop
peppers.

Put eggplant into colander and sprinkle with a little water. Let stand for
30 minutes, then squeeze out as much moisture as possible.

In large nonstick skillet, heat oil over mediumhigh heat. Add eggplant and
garlic and cook, stirring often, until beginning to soften, about 5
minutes. Add green onions and oregano and cook, stirring often, until
vegetables are soft, about 3 minutes. In food processor or blender, combine
roasted peppers and eggplant mixture and process until almost smooth.

Serve right away or cover and refrigerate until ready to use. Bring to room
temperature before serving. (Dip will keep refrigerated up to 1 week.)

PER One fourth CUP SERVING: 30 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 5G CARB;
0 CHOL.; 2MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Mar 10, 1999.

Recipe by: Vegetarian Times Magazine, December 1997, page 22

Converted by MM_Buster v2.0l.