Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.
Boil tomatoes for 1 minute and cool in ice water.
Peel and chop.
Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.
Open the peppers and remove seeds. Cut into small strips and add to eggplant. Add tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne.
Bring to boil, reduce heat and simmer for 30 minutes. Let the salad cool before serving.
Calories: 198
Total Fat: 12.3g
Cholesterol: 0mg
Sodium: 307mg
Total Carbs: 22.2g
Dietary Fiber: 6.5g
Protein: 3.8g
|
