Anonymous Tue May 23 19:49:56 2006

6 cups eggplant -- peeled and cubed

1 green bell pepper -- chopped

1 large onion -- chopped

1 tablespoon margarine

1/4 teaspoon basil

2 tomatoes

salt -- to taste

pepper -- to taste

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. Posted to the Bbq by Carey Starzinger on Mar 27, 1996.