1 lg Eggplant
2 lg Red or green bell peppers
2 lg Celery ribs
Olive oil; for sauteeing
2 cl Garlic; minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt & pepper
1/4 c Black olives; chopped
Preheat oven to 400 F. Place whole eggplant, unpeeled, on a rack in
oven. Wrap the two peppers & celery ribs 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 colander 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 until
golden. Add to the bowl. Add remaining ingredients & mix
thoroughly. Cover & let stand for 1 hour at room temperature before
serving.
