*  Exported from  MasterCook  *
 
                 Insalata di Melanzane e Peperoni Arrostiti
 
 Recipe By     : The Little Dishes of Italy: Antipasti
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Antipasto                        Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         vegetable oil
    1 1/2  pounds        eggplants -- cut lengthwise
    1      large         red bell pepper
    1      large         yellow bell pepper
    1      large         onion -- unpeeled and halved
    1      clove         garlic -- finely chopped
    1      tablespoon    fresh Italian parsley -- chopped
    1      tablespoon    capers -- drained
    2      tablespoons   olive oil
    1      tablespoon    balsamic vinegar
    1      tablespoon    green olives -- pitted and sliced
 
  Preheat an oven to 400 degrees F.  Rub two baking sheets with vegetable
 oil.  Place the eggplant halves, whole peppers, and onion halves on the
 baking sheets and roast in the preheated oven until the vegetables are
 tender, 25 to 30 minutes.  Leave the eggplants and onion in one position
 throughout the cooking, but turn the peppers to expose oil all sides so
 that they cook evenly .
 
  Remove from the oven.  When the peppers are cool enough to handle, peel
 off the skills using your fingertips, cut the peppers in half
 lengthwise, and remove and discard the stems, ribs, and seeds.  Cut the
 peppers into long strips about 1 1/2 inches wide.  If the eggplants have
 excessive seeds, remove them as well, along with the stems and navels.
 Leave their skins on, however, and cut the eggplants into strips
 approximately the same size as the pepper strips.  Peel the onion halves
 and cut them into 1/2-inch dice.
 
  In an attractive serving bowl, combine the cut vegetables.  Add the
 garlic, parsley, capers, olive oil, vinegar, and olives and toss well.
 Serve warm, at room temperature, or chilled.
 
  Ahead-of-time notes: This dish can be prepared two days in advance,
 covered, and refrigerated
 
 
 
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 NOTES : Insalata di Melanzane e Peperoni Arrostiti (Roasted Eggplant,
 Pepper and Onion Salad)
 
      Here is a robust and colorful roasted vegetable dish.  The
 sweetness comes form the natural flavors of the peppers and onion and
 foiled by the saltiness of the olives and capers.
 
 c 1996 thrive@the healthy living experience
 all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
 Croce c 1993

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