Eggplant Pepper Relish

1. 1

   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.

2. 2

   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.

3. 3

   In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.