2 lg Bell peppers; sliced
3/4 c Onion; chopped
1/2 ts Ground cumin; or more
1 tb Butter
1 tb Olive oil
1 ds Cayenne; up to 2
1 sm Clove garlic; crushed,
-(optional)
Salt and black pepper to
-taste
1 c Mild white cheese; grated
Saute onions and eggplant, lightly salted, in olive oil and butter.
When onion is translucent, add peppers and cumin. Remove from heat
and season.
Spread onto split, toasted cornbread. Top with lots of cheese, and
broil. Serve right away.
Assemble the sandwiches right before serving. Garnish lavishly with
fruit slices and vegetable sticks.
