Italian Style Eggplant & Pepper Salad
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
red wine vinegar
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
black olives
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| 59 | ml |
olive oil
|
|
| 59 | ml |
red wine vinegar
|
|
| 5 | ml |
oregano
|
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
black olives
chopped |
*
|
Directions
Preheat oven to 400℉ (200℃).
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 ½ inch 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 until golden.
Add to hte bowl. Add remaining ingredients and mix thoroughly.
Cover and let stand for 1 hour at room temperature before serving.
