This recipe comes to us courtesy of the Madison Area Community Supported Agriculture Coalition. It was found in their book, “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” (third edition). This recipe was adapted from Essentially Eggplant, by Nina Kehayan.
Makes 4-6 appetizer-size servings or serve this as a main course for two.
2 sweet red peppers
1-1/2 pounds eggplant
1 sweet onion, thickly sliced, brushed lightly with a little olive oil
1 large tomato, finely chopped
2 cloves garlic
salt and pepper
3-4 Tablespoons olive oil
oil-cured black olives
1. Prepare charcoal in an outdoor grill.
2. When the coals begin to flame, roast the red peppers, turning often, to blacken the skins all around.
3. Remove to a cutting board, scrape off the skin with a sharp knife, and finely chop the flesh.
4. When coals have burned down to medium-high heat, grill the whole eggplants and sliced onions, turning often,
5. Peel the eggplants; drain them a few minutes in a colander.
6. Mash or finely chop the eggplant flesh and finely chop the onions.
7. Combine eggplant, onions, red peppers, and tomatoes in a bowl.
8. Mince the garlic, sprinkle it with a little salt, and mash it to paste with a fork or the back of a knife.
9. Stir garlic and olive oil into eggplant mixture.
10. Serve with olives and hunks of Italian bread.