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This entry was posted on May 13, 2011 by John Thompson.
This dish works well as a side with grilled steaks or over pasta as a main dish.
Heat grill to medium-high. Brush eggplant with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Grill eggplant until grill marks are apparent and the eggplant is tender. Let cool, cut into 1-inch chunks and set aside.
Heat remaining tablespoon oil in a saucepan over medium heat. Add shallots and garlic and sauté 2 minutes. Add the slices of peppers and sauté until tender, about 2 to 3 minutes. Add the tomato, basil, thyme, savory, ¼ teaspoon salt, ¼ teaspoon pepper and grilled eggplant and cook 10 minutes, stirring occasionally.
Remove from heat, add eggplant and serve.
This entry was posted in Recipes on May 13, 2011 by John Thompson.
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Okay, are we supposed to add the eggplant with the tomato and herbs, as stated in the 2nd paragraph or later, per the 3rd paragraph??
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