Contributed by www.vegweb.com

Ingredients

1 large Eggplant
2 large Bell peppers (any colour)
1 can of diced Tomatoes (or use fresh field or roma tomatoes)
2-3 Garlic cloves
Extra virgin olive oil

Instructions

Peel and dice eggplant. Generously salt to remove bitterness; let sit 20-30 minutes. Rinse the eggplant and pat dry to remove extra moisture. De-seed and dice both bell peppers. Heat a generous amount of oil to med-high in a skillet. Add eggplant stir until it softens, then add the peppers to soften. Crush and add the garlic, stirring constantly. Then add diced tomatoes (canned or fresh). Lower heat to simmering, cover and cook an additional 15-20 min, stirring occasionally. Season to taste. This recipe freezes well, and you can eat it hot or cold as a dip, or try serving it in a loaf of hollowed out French bread!

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