Ingredients
- 1 lg. eggplant
- sliced
- 2 peppers
- yellow
- red
- green
- 2 lg. white onions
- halved
- 1 whole garlic
- 4 stalks celery
- 2 lg. tomatoes
- 3/4 c. good extra virgin olive oil
- 1/4 c. red wine vinegar
- 1/4 pound black olives in brine
- liquid removed
Instructions
- Roast peppers till blackened, place in brown bag and cold till skin can be slipped off.
- Brush all veggies with extra virgin olive oil and grill till tender, watching not to burn.
- Garlic should be charred and softened.
- Coarsely chop eggplant, onions, celery and tomatoes.
- Place into bowl.
- Snip tips of garlic and squeeze buds out.
- Peel, seed and coarsely chop peppers.
- Pour in remaining oil and vinegar.
- Toss to coat well.
- Add in olives.
- Marinate at room temperature before serving.
- If any leftover, serve with a big piece of Italian bread for your lunch.
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