Categories: Salads, Appetizers, Vegetarian, Italian 
      Yield: 6 servings 
  
      1 lg Eggplant                          1/4 c  Olive oil 
      2 lg Bell peppers, red or green        1/4 c  Red wine vinegar 
      2 lg Celery stalks                       1 ts Oregano 
           Olive oil for sauteeing                  Salt & pepper 
      2 ea Garlic cloves, minced             1/4 c  Black olives, chopped 
  
  Preheat oven to 400F.  Place whole eggplant, unpeeled, on a rack in oven. 
  Wrap the two peppers & celery stalks individually in aluminum foil & place 
  them on rack as well.  Bake for 30 minutes.  Remove peppers & celery & let 
  cool.  Bake eggplant for another 15 minutes.  It should be very tender & 
  have collapsed. 
   
  When vegetables are cool enough to handle, peel eggplant, cut into several 
  pieces & drain in a colnder for 20 minutes.  Squeeze out some of the excess 
  moisture.  Chop peppers, removing stems & seeds.  Leave in large pieces. 
  Chop celery into 1/2" pieces.  Dice eggplant & combnie with peppers & 
  celery in a large bowl. 
   
  Heat a few drops of olive oil in a skillet & saute the garlic till golden. 
  Add to hte bowl.  Add remaining ingredients & mix thoroughly.  Cover & let 
  stand for 1 hour at room temperature before serving. 
   
  Nava Atlas, "Vegetariana"