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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
3 eggplants (try to select ones that are light and shiny)
3 red peppers
black pepper, to taste
1/4 cup ketchup
1/4 cup vinegar
3 cloves garlic, crushed
Cut the eggplants into French-fry-like strips. Sprinkle over salt and let them drain for about an hour. You can leave these overnight. Dry off with a towel.
Fry the eggplants.
In a large bowl, grate the red pepper on the large holes of a box grater. Add the remaining ingredients and mix.
Pour the red pepper and dressing over the eggplants. Stir gently and chill in the refrigerator for two hours. The eggplants will absorb the dressing.
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