1 medium eggplant, peeled and chopped into cubes
1 small red pepper
3 cloves garlic, minced
12 slices Italian bread or baguette toast (preferably whole wheat)
Peel and chop eggplant into small cubes. Place them in a colander and sprinkle with salt. This pulls the water from the eggplant. Let it “work” for 20 minutes. Squeeze eggplant to remove the liquid and save it to use in frying.
To roast the pepper, coat it in olive oil and bake under broiler. Keep turning it until the skin is burnt on all sides. Place it in a paper bag or wrap in waxed paper and let cool.The steam off of the cooling pepper helps lift the skin off the pepper.
Remove the pepper skin and seeds, chop the pepper and set aside.
In a skillet, heat the olive oil and garlic, adding the eggplant and chopped roasted pepper. Cook for 5 minutes stirring constantly. Season with oregano.
Allow to cool and then serve over toast.
Source: Chef Ellen Vitorino, Journal of Health and Healing, Vol. 30, No. 3, copyrighted 2001