Ingredients
2 medium eggplants, cut in 1/2 vertically
and then in half moons
3 or more cloves of garlic
2 red Bell peppers, seeded, cut in strips
1/2 C. red wine vinegar
1/2 C. olive oil (or 1/2 Canola)
2 T salt
1 1/3 tsp. dried oregano
You may add olives, pimentos, mushrooms, artichoke hearts, diced celery, carrot rounds.
Preparation
Grill or roast (at 460 F) all vegetables. Cook eggplant on both sides. Be careful not to burn. Layer into large container that has a top. Pour marinade over.
