1. Preheat oven to 350 º F. 2. Wash eggplant, don't peel it. 3. In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic. 4. In a 9X13 inches glass pan, mix all the ingredients. 5. Bake for 45 minutes, stirring occasionally, or until eggplant is tender. 6. Transfer to a glass container, close tightly and refrigerate for up to 1 month. 7. Serve cold or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
