1 green pepper, coarsely chopped
1 medium onion, coarsely chopped
1 tablespoon butter or margarine
1/4 teaspoon oregano leaves
1 eggplant (about 1 1/4 pounds)
2 tomatoes, cut up
1/2 teaspoon salt
1/8 teaspoon pepper
Preparation Instructions:
On 18 x 12 piece of double thickness heavy duty aluminum foil, place green pepper, onion, butter, and oregano leaves. Wrap securely in foil.
Prick surface of eggplant. Place eggplant and foil packet directly on hot coals. Cook 10 to 15 minutes, turning eggplant once. (Eggplant skin will blacken.) Cut eggplant in half; scoop out and coarsely chop pulp. Combine with green pepper mixture; toss with tomatoes, salt and pepper. 4 to 6 servings.