Eggplant with Cheddar
by Melanie Foster
serves: 6
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This is inspried by a dish I tasted in Jamaica. It makes a nice side dish with grilled meats and most of the cooking is fairly unattended. |
| Ingredients: |
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2 tbsp |
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oil |
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1 tbsp |
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butter |
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1 |
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onion. chopped |
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1 |
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green pepper, chopped |
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1 |
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eggplant, large |
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4 oz |
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grated sharp cheddar cheese |
| Directions: |
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Heat the oil and butter in a skillet until hot. Saute the vegetables over medium about 30 minutes until tender, but not browned. Season to taste with salt and pepper.
Remove from heat and stir in cheese.
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