Friday, August 26, 2005
- 1 large eggplant
- 1 lb green beans
- 2 large red bell peppers
- 4 oz. feta cheese
- handful ni\xE7oise olives
- olive oil
- salt and pepper to taste
- red wine vinegar
- fresh parsley, scallions, oregano, and mint
- Cube eggplant and toss w salt to sweat.
- Prepare the beans and peppers.
- Rinse eggplant, toss with oil, grill on charcoal (or open flame) for 15 minutes.
- Add beans and pepper, and grill for five more minutes.
- Toss in a bowl with olives, herbs, and salt and pepper.