EGGPLANT PEPPER TORTA

by Gil Valenzuela

 

2 large black beauty eggplant

2 large green sweet bell pepper

1 medium onion

1 clove garlic

8 eggs

3 medium vine ripe tomatoes

Salt

Ground black pepper

3-4 tbsp cooking oil

 

Grill eggplant and sweet pepper over fire until cooked.  The skin of the vegetables will be somewhat charred when they are cooked.  Let cool and peel off the skin of the grilled vegetables.  Chop pepper.

In a bowl, mash the eggplant and then mix in the chopped sweet pepper.

In a separate bowl, beat the eggs and then combine the vegetables.  Season with salt and pepper.  Set aside.

Saute garlic and onion and mix this with the vegetable and egg mixture.

The mixture will make four 8-inch diameter tortas.  Heat approximately 1 tbsp. of cooking oil for each torta.

Cook in an 8-inch non-stick skillet three minutes each side.

Cut tomatoes in wedges and use this to garnish the torta.

NOTE:

Cover the charred vegetables with plastic wrap and let it cool.

This will make it easier to remove the skin.