Preparation:
1. Peel and cube eggplant to make about 6 cups. Mix with the chopped green pepper and chopped onion.
2. Cut 3 pieces of heavy-duty foil about 12 x 18 inches. Divide the eggplant mixture evenly on foil. Place 1 teaspoon margarine on mixture; sprinkle with basil, or if preferred use chopped fresh basil. Close foil tightly.
3. Place foil packs on grill 3-4 inches from heat; cook for about 35 minutes.
4. Chop tomato and place on another piece of foil. Close foil and place on grill the last 15 minutes of eggplant cooking time.
5. Remove vegetables from foil; blend together in large bowl. Season to taste with salt and black pepper.
Recipe By: Jo Anne Merrill |
