1 medium eggplant 1 red pimento, sliced in strips (or roasted red bell pepper from a jar) 1/4 cup olive oil sea salt to taste freshly ground black pepper to taste
method Roast the eggplant in a dry skillet over a medium heat, turning to brown evenly. It should be well browned. Peel and cut into strips lengthwise. Arrange on a plate, interspersed with the pimento strips. Sprinkle with the olive oil, salt and black pepper. Serve with hot whole grain bread or crusty bolillos.
