EGGPLANT PEPPER RELISH

Eggplant Pepper Relish image

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

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 medium sweet red peppers, cut in half lengthwise
3 medium sweet yellow peppers, cut in half lengthwise
1 medium eggplant, cut in half lengthwise
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup minced fresh parsley
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place peppers skin side up on an ungreased a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin., Meanwhile, broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a small 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.

Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges