INGREDIENTS

INSTRUCTIONS

Preheat an oven to 400 degrees F.  Rub two baking sheets with vegetable
oil.  Place the eggplant halves, whole peppers, and onion halves on the
baking sheets and roast in the preheated oven until the vegetables are
tender, 25 to 30 minutes.  Leave the eggplants and onion in one position
throughout the cooking, but turn the peppers to expose oil all sides so
that they cook evenly .
Remove from the oven.  When the peppers are cool enough to handle, peel off
the skills using your fingertips, cut the peppers in half lengthwise, and
remove and discard the stems, ribs, and seeds.  Cut the peppers into long
strips about 1 1/2 inches wide.  If the eggplants have excessive seeds,
remove them as well, along with the stems and navels. Leave their skins on,
however, and cut the eggplants into strips approximately the same size as
the pepper strips.  Peel the onion halves and cut them into 1/2-inch dice.
In an attractive serving bowl, combine the cut vegetables.  Add the garlic,
parsley, capers, olive oil, vinegar, and olives and toss well. Serve warm,
at room temperature, or chilled.
Ahead-of-time notes: This dish can be prepared two days in advance,
covered, and refrigerated
Recipe By     : The Little Dishes of Italy: Antipasti
Posted to EAT-L Digest 12 October 96
Date:    Sun, 13 Oct 1996 13:06:46 -0400
From:    "Sharon L. Nardo" <snardo@ONRAMP.NET>
NOTES : Insalata di Melanzane e Peperoni Arrostiti (Roasted Eggplant,
Pepper and Onion Salad)
Here is a robust and colorful roasted vegetable dish.  The
sweetness comes form the natural flavors of the peppers and onion and
foiled by the saltiness of the olives and capers.
c 1996 thrive@the healthy living experience
all recipes: "The Little Dishes of Italy: Antipasti" by Julia Della
Croce c 1993

A Message from our Provider:

“St Valentine found true love – Jesus”