Ingredients
1 large yellow onion, sliced
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large eggplant
1-3 cloves garlic, crushed
2 Tbsp.Olive Oil
2 14oz. cans fire roasted diced tomatoes
salt and pepper to taste
Preparation
Pour olive oil into a large pot and place on medium high heat. Add sliced onions and cook till translucent. While onions are cooking, prick eggplant in a couple of places and roast either on the grill or in the oven till almost soft( about 20 min.). Add peppers and garlic to onions and continue sauteeing till soft and golden. Add tomatoes and lower the heat to medium. Continue cooking for another 10 minutes. Peel and chop roasted eggplant and add to mixture. Check for seasoning and cook another five minutes. Makes a great accompaniment to all grilled meats.
