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Recipe by: margette
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See below ingredients and instructions of the recipe
1 sm Eggplant (6 oz)
1 md Red bell pepper
1 c Drained thawed frozen
-artichoke hearts
1 c Small mushroom caps, cut
-into quarters
1/4 c Water
1 tb Plus 1 ts. olive oil
1 tb Lemon juice
2 Garlic cloves, minced
1 Ts. each oregano leaves and
-red wine vinegar
1/4 ts Marjoram leaves
1/4 ts Thyme leaves
1/4 ts Basil leaves
1/4 ts Pepper
On baking sheet broil eggplant and bell pepper 3 inches from heat
source, turning frequently, until charred on all sides; transfer to
brown paper bag and let stand until cool enough to handle, 15 to 20
minutes. Peel and dice eggplant; transfer to medium bowl. Peel
pepper; remove and discard stem end and seeds. Cut pepper into thin
strips and add to eggplant; add artichoke hearts to bowl and set
aside.
Spray 9-inch skillet with nonstick cooking spray and heat over
medium-high heat; add mushrooms and cook, stirring occasionally,
until just cooked through, 1 to 2 minutes. Add to eggplant mixture.
In small bowl combine remaining ingredients, mixing well; pour over
vegetable mixture and toss to coat. Cover with plastic wrap and let
marinate for at least 30 minutes. Serving for 4.
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Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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