I photocopied this recipe years ago from a magazine. I think it was Country Living, but I’m not certain. If you happen to know and can allow me to credit the source, please pass that info along.
This was surprisingly good.
- 1/2 eggplant, sliced lengthwise into 3/4 inch slices
- olive oil
- 1/4 onion, diced
- 1/2 (hot) red pepper with seeds removed, thinly sliced
- 2 1/2 garlic cloves, minced
- 1/4 cup tomato paste
- 1/2 tsp paprika
- 1/2 tomato, sliced
- 1/2 basil sprig, thinly sliced