Ingredients

1 large eggplant
2 large bell peppers red or green
2 large celery stalks
olive oil for Sauteing
2 each garlic cloves minced
1/4 C. olive oil
1/4 C. red wine vinegar
1 tsp. oregano
salt and pepper
1/4 C. black olives chopped

Cooking Instructions

Preheat oven to 400f. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers and celery stalks individually in aluminum foil and place them on rack as well. Bake for 30 minutes. Remove peppers and celery and let cool. Bake eggplant for another 15 minutes. It should be very tender and have collapsed. When vegetables are cool enough to handle, peel eggplant, cut into several pieces and drain in a colander for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems and seeds. Leave in large pieces. Chop celery into 1/2 pieces. Dice eggplant and combine with peppers and celery in a large bowl. Heat a few drops of olive oil in a skillet and Saute the garlic till golden. Add to the bowl. Add remaining ingredients and mix thoroughly. Cover and let stand for 1 hr at room temperature before serving.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: