• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Italian Style Eggplant and Pepper Salad

  • Recipe Submitted by on

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.

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