Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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