Italian style eggplant pepper salad

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Recipe by: thalya

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant 1/4 c Olive oil
2 lg Bell peppers, red or green 1/4 c Red wine vinegar
2 lg Celery stalks 1 ts Oregano
Olive oil for sauteeing Salt pepper
2 ea Garlic cloves, minced 1/4 c 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 1/2" 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"