Spicy Eggplant, Pepper and Tomato Salad


  • 2 medium zucchini or 3 small, cut into ¾ inch pieces. (Don't need to peel)
  • 1 red pepper
  • 1 pound(s) eggplant, cut into ¾ inch pieces, salt
  • Optional: shredded parmesan or asiago cheese
  • salt and pepper
  • 12 kalamata olives or other black , brine cured olived, pitted
  • 2 large plum tomatoes
  • + 6 more ingredients
    • ½ teaspoon(s) dried red pepper, crushed
    • 2 clove(s) garlic, crushed
    • ¼ cup(s) olive oil
    • 1 cup(s) water
    • 1 green pepper
    • warm pita, cut into triangles

Place eggplant in colander, sprinkle with salt and let set 30 minutes to drain. Roast peppers over grill or in over until blackened on all sides. Wrap in paper bag and let sit for 15 minutes. Peel, seed peppers, cut into 1/2 inch pieces. Pat eggplant dry. Combine eggplant, zucchini, water, oi...

View full recipe at RecipeTips.com


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