I used Güero Chilies in this recipe, and they were medium hot and spicy. Use banana peppers, or even small bell peppers if you would like a milder taste.
Serves 4.
Ingredients:
Baby Eggplant and Peppers:
- 1 Tbsp olive oil
- 8 oz baby eggplants
- 8 oz Güero Chilies (or use milder banana peppers or small bells)
- dash salt
Bread Cube Seasoning:
- 2 Tbsp olive oil
- 2-3 slices firm whole wheat bread, cubed
- 1 c sliced onion
- 2 tsp red wine vinegar
- 1 1/2 tsp minced fresh rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
Directions:
Baby Eggplant and Peppers:
- Preheat oven to 450 degrees F and spread the tablespoon of oil on a baking sheet.
- Slice eggplants in half lengthwise, leaving stems intact. Slice peppers in half lengthwise, removing seeds and leaving stems intact. (If your peppers are large, cut them in quarters.)
- Place the eggplant and peppers on the baking sheets, cut side down in a single layer. Roast 30 minutes.
- Remove from oven and transfer to a large platter, cut sides up. Sprinkle with the dash of salt.
Bread Cube Seasoning:
- In a large skillet over medium heat, warm the olive oil. Sauté the onions 5 minutes.
- Add bread cubes and sauté another 5 minutes, or until the bread cubes are browned and crisp. Remove from heat.
- Sprinkle the vinegar, rosemary, salt, and pepper evenly over the skillet mixture. Toss until evenly seasoned.
- Spoon the skillet mixture over the platter of eggplant and peppers. Garnish with a sprig of rosemary if desired. Serve warm or at room temperature as an appetizer before your main meal, or serve as a main course on beds of brown rice.)
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