Italian Style Eggplant and Pepper Salad
Yield: 6 Servings

1 large eggplant
2 large bell peppers, red or green
2 large celery stalks
1 olive oil for sauteeing
2 garlic cloves, minced
1/4 c olive oil
1/4 c red wine vinegar
1 tsp oregano
salt & pepper to taste
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 colander 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 & combine with peppers & celery in a large bowl. Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.