Recipe for Italian Style Eggplant & Pepper Salad

1.00	lg	Eggplant
2.00	lg	Bell peppers, red or green
2.00	lg	Celery stalks
		Olive oil for sauteeing
2.00	ea	Garlic cloves, minced
0.25	c	Olive oil
0.25	c	Red wine vinegar
1.00	ts	Oregano
		Salt & pepper
0.25	c	Black olives, chopped

Instructions:
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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