Escalivada

Ingredients for 4 servings:

• 1 pepper, red
• 1 pepper, green
• 1 pepper, yellow
• 2 eggplant(s)
• olive oil
• Salt
• 2 cloves garlic, thinly sliced
• possibly pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Oven-baked vegetables, cold marinated

Roast the three peppers and the eggplants (amount as desired) whole in the oven at 180°C. When they are nice and soft and wrinkled (takes about 1/2 – 1 hour), wrap each one individually in newspaper while still hot and let stand for 10 minutes (the newspaper helps make them easier to peel). Peel, deseed, and slice the peppers. Peel and slice the eggplants. Arrange everything on a serving platter. Season the vegetables with salt and pepper, if desired. Add the olive oil and the finely chopped garlic. Refrigerate and marinate until ready to serve. Best served with grilled meat. Tip: Sealed in preserving jars with olive oil, the vegetables will keep in the refrigerator for several weeks. Vinegar is not used.