| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Appetizers, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant |
| 2 |
|
Bell peppers, red or green |
| 2 |
|
Celery stalks |
|
|
Olive oil for sauteeing |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
t |
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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