Roasted Peppers And Aubergine/eggplant Sandwich

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 eggplant (peeled and cut into 1 inch pieces)
• 1 medium onion (sliced)
• 12 ounces roasted red peppers (cut in 1/2, mancini perferred)
• 1 teaspoon minced garlic
• 1 (14 1/2 ounce) can diced tomatoes (drained)
• 1/4 cup olive oil

Recipe

• 1 combine all ingredients in a large bowl and mix.
• 2 put on a large cookie sheet, spread evenly.
• 3 place in oven at 350 degrees, stirring occasionally and to check that veggies are not to dry, add more oil if needed.
• 4 cook about 1 hour or until veggies are very tender, 350 degrees.
• 5 cool before serving.
• 6 add salt to taste.
• 7 may be stored covered in fridge for 1 week or frozen.
• 8 bring to room temperature and stir before serving.