Italian Style Eggplant and Pepper Salad

2 HRS 15 MIN Prep: 15 MIN Cook: 2 HRS

86 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	large	eggplant
2	large	sweet bell peppers	red or green
2	large	celery stalks
1	x	olive oil	for sauteeing
2	each	garlic cloves	minced
1/4	cup	olive oil
1/4	cup	red wine vinegar
1	teaspoon	oregano
1	x	salt and black pepper
1/4	cup	black olives	chopped

Directions

Preheat oven to 400F.

Place whole eggplant, unpeeled, on a rack in oven.

Wrap the two peppers and celery stalks individually in aluminum foil and place them on rack as well.

Bake for 30 minutes.

Remove peppers and celery and let cool.

Bake eggplant for another 15 minutes.

It should be very tender and have collapsed.

When vegetables are cool enough to handle, peel eggplant, cut into several pieces and drain in a colnder for 20 minutes.

Squeeze out some of the excess moisture.

Chop peppers, removing stems and seeds.

Leave in large pieces.

Chop celery into 1/2" pieces. Dice eggplant and combnie with peppers and celery in a large bowl.

Heat a few drops of olive oil in a skillet and sauté the garlic till golden.

Add to hte bowl. Add remaining ingredients and mix thoroughly.

Cover and let stand for 1 hour at room temperature before serving.

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Nutrition Facts

Serving Size 22g

Amount per Serving

Calories 86 95% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	2%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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