Side Pannel
Italian Style Eggplant and Pepper Salad
Italian Style Eggplant and Pepper Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vegetables, Appetizers
Ingredients List
- 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
Directions
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.
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.
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