Mediterranean Eggplant Relish

1. 1

   Preheat oven to 450u00b0F with racks in middle and upper third.

2. 2

   Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.

3. 3

   Turn on broiler.

4. 4

   Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.

5. 5

   Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.