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Balsamic Veg

Balsamic Veg is built on Garlic Minced Very Fine, Dried Hot Red Pepper Crushed, Olive Oil, and Balsamic Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 clove
• 1 tsp
• 3 tbsp
• 2 tsp

Method (preview)

1. 1

   Roast the bell peppers to blacken the skin.

2. 2

   Place in a double paper bag and seal and steam for about 10-15 minutes.

3. 3

   Remove and peel the blackened skin off the pepper.

4. 4

   Remove the seeds and ribs.

5. 5

   Scrape clean the peppers so that no pieces of the skin remains.

6. 6

   Chop up the peppers--you can use more peppers I usually do.

7. 7

   Trim the top and bottom of the eggplant and trim off the peeling.

8. 8

   Cube the eggplant into 1/2" cubes.

9. 9

   In a heavy skillet and a little bit of olive oil, saute the eggplant until just beginning to turn golden.

10. 10

    You can add a little garlic salt to the eggplant as they cook if you want.

11. 11

    Drain the eggplant well.

12. 12

    Mix together the cooked eggplant and peppers.

13. 13

    In a small deep bowl mix together all the ingredients for the dressing.

14. 14

    Whip together with a whisk until well emulsified.

15. 15

    Pour over the pepper and eggplant and mix together well.

16. 16

    Place in a refrigerator and let marinate for 24 hours.

17. 17

    Stir often while marinating.