| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Salads, Appetizers, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lg | Eggplant |
| 2 | lg | Bell peppers, red or green |
| 2 | lg | Celery stalks |
| Olive oil for sauteeing | ||
| 2 | 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 |
INSTRUCTIONS
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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