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EGGPLANT AND PEPPER SALAD Recipe

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This recipe for EGGPLANT AND PEPPER SALAD, by , is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 eggplants, cubed
2 red peppers, cubed
1 yellow pepper, cubed
2 green peppers, or 1 green and 1 orange, cubed
8 cloves garlic, sliced or crushed or 8 cubes Frozen Garlic
drizzle of Olive Oil
sprinkle of salt
3 tablespoons vinegar
1 cup ketchup
1 tbsp of brown sugar

Directions:
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Arrange eggplants and peppers in two 9- x 13-inch baking pans. Place four cloves of garlic in each pan. Drizzle olive oil, salt, vinegar, and ketchup on top and mix together well. Sprinkle with brown sugar (donít go overboard). Cover with Baking Parchment Paper and then securely with aluminum foil. Bake for one and a half to two hours, mixing occasionally. Check for doneness.

Serve cold or room temperature.

 

 

 

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