Italian Style Eggplant & Pepper Salad

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Title: Italian Style Eggplant & Pepper Salad
Categories: Salads, Appetizers, Vegetarian
Yield: 6 servings

1 lg Eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea 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

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.

Nava Atlas, "Vegetariana"

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