Recipe: Pepper and Eggplant Pate (blender or food processor)

PEPPER AND EGGPLANT PATE

1 EACH red, orange and yellow bell pepper, diced
3 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, sliced thin
Salt (to taste)
1 eggplant
Ground black pepper and cayenne pepper (to taste)
1/2 teaspoon lemon juice (or to taste)
Few sprigs fresh parsley (for garnish)
crudites such as cucumbers, scallions and sweet peppers (for serving)

In pan over low heat, sweat peppers in olive oil, then add garlic and salt to taste. When peppers are very soft, remove from heat.

Meanwhile, roast eggplant, either in a preheated 400-degree F oven or, for a richer flavor, over a gas flame or on the barbecue. Turn eggplant occasionally to char evenly. When it appears to have deflated from the inside, transfer to bowl and cover. Allow to cool, about 30 minutes. Remove skin from eggplant, reserving juices. Dice flesh.

Return peppers to heat and add eggplant flesh and juices. Cook over medium-low heat 5 to 8 minutes or until mixture has lost some of its moisture and thickens slightly.

Puree vegetable mixture in blender or food processor, then season with black and cayenne pepper, and lemon juice to taste. Season to taste.

Serve garnished with sprigs of parsley. Goes well with crudites such as cucumbers, scallions and sweet peppers.

Makes 4 servings
Source: Peppers Peppers Peppers by Marlena Spieler