MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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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