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Ingredients
- 1 eggplant
- 2 bell peppers (red or yellow)
- 1 large jar whole pimentos
- salad oil and vinegar
Method
- Roast eggplant and peppers on charcoal grill as follows: The grill should be medium hot.
- Place the vegetables on grill and rotate every 2 or 3 minutes to heat all around.
- Eggplant will begin to steam and the steam will escape from a rupture in skin. Stop rotating.
- When the vegetables are tender, remove them from grill and cool.
- Remove skin and seeds from pepper and eggplant. Add pimentos to peppers.
- Add salt, pepper, oil and vinegar to taste.
