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Italian Style Eggplant & Pepper Salad

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      Title: ITALIAN STYLE EGGPLANT & PEPPER SALAD
 Categories: Salads, Appetizers, Vegetables
      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.
 
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