Eggplant salad

Eggplant salad

2 pounds Eggplant
2 red bell peppers
2 medium onions
5 cloves garlic
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper

Pierce all vegetables with a fork 2-3 times with a fork. Arrange on a baking
sheet. Roast in a preheated 400 degree oven for about 45 minutes, until
vegetables are soft and beginning to caramelize. (check on the garlic, you
don’t want it to burn).

Let veggies cool. Peel the eggplant, removing as many seeds as possible.
Remove the seeds from the peppers, and peel the garlic and onion.
Chop in a food processor. Not too smooth.

Add oil, vinegar and salt and pepper. Add sugar if it is too bitter.
Best made a few hours ahead of time.

Serve with pumpernickel bread or crackers, or on a bed of lettuce, garnished
with tomatoes and olives.

Source: USENET - 2002