Ingredients
1 large eggplant
2 large bell peppers, red or green
2 large celery stalks
olive oil for sautéing
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon oregano
salt and pepper
1/4 cup black olives, chopped
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-inch pieces. Dice eggplant and combine with peppers and celery in a large bowl.
Heat a few drops of olive oil in a skillet and sauté the garlic till golden. Add to the bowl. Add remaining ingredients and mix thoroughly.
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