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Grilled Pepper, Eggplant & Onion Compote
Ingredients
  • By Susie Middleton Fine Cooking Issue 51
  • I vary this delicious compote depending on what vegetables I have, but I never skip the onions (for their sweetness) or the eggplant (for its soft texture). It’s a perfect condiment to serve with grilled or roasted pork, lamb, or beef, but it’s even more versatile than that (see serving suggestions below).
  • 4 plum tomatoes, cut in half lengthwise, seeds removed
  • Kosher salt
  • 1 small globe eggplant
  • Extra-virgin olive oil, for grilling
  • 1 large red onion, peeled, ends trimmed, cut crosswise into ½-inch-thick slices
  • 1 whole red bell pepper
  • 2 tbs. chopped fresh mint
  • 2 tbs. chopped fresh basil
  • 1 tbs. balsamic vinegar
  • 1 tbs. orange juice
  • 1 clove garlic, minced
  • 2 tbs. extra-virgin olive-oil
  • Freshly ground black pepper
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