Italian style eggplant & pepper salad

Yield: 6 servings

Measure Ingredient
1 large Eggplant
2 larges Bell peppers, red or green
2 larges Celery stalks
\N \N Olive oil for sauteeing
2 eaches Garlic cloves, minced
¼ cup Olive oil
¼ cup Red wine vinegar
1 teaspoon Oregano
\N \N Salt & pepper
¼ cup Black olives, chopped

Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes.

It should be very tender & have collapsed.

When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into ½" pieces. Dice eggplant & combnie with peppers & celery in a large bowl.

Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to hte bowl. Add remaining ingredients & mix thoroughly.

Cover & let stand for 1 hour at room temperature before serving.

Nava Atlas, "Vegetariana"

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