Ensalada Catalana
Ingredients
1 medium eggplant
3 medium green peppers
3 medium onions
3 medium tomatoes
2 7-oz. cans artichoke hearts
6 tsp. olive oil
2 cloves garlic, minced
1/4 C. chopped parsley
2 Tbsp. capers in vinegar
1/8 tsp. white pepper
1/4 tsp. salt
2 lemons
1 hard boiled egg
Cooking Instructions
Preheat the oven to 300 degrees F. Place the eggplant, green pepper, onion, and tomatoes in a covered dish, and roast for 60 minutes. Allow the vegetables to cool to room temperature, then peel and remove all seeds. Slice the vegetables into strips and add the artichoke hearts. Set aside. Heat 1 tsp. of the olive oil in a small skillet. Sauté the garlic for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze the lemons and add the juice to the remaining oil. Mix this well with the garlic, then pour over the vegetables. Toss gently to coat. Refrigerate before serving. Garnish with sliced egg.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)