| 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.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”