Eggplant Escalivada
- 2 large eggplant
- 4 red bell peppers
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, peeled and sliced
- 3 garlic cloves, peeled and thinly sliced
- 1⁄2 cup sherry vinegar
- 1⁄4 cup red wine vinegar
- 1 tablespoon chopped fresh oregano
- Salt and pepper to taste
Instructions:
Escalivada actually means “cooked in the coals.” If you have a grill, you can do it the old way. If not, you can roast the vegetables in a hot oven. This is great as a meze or as part of an antipasto, or served with grilled chicken or fish.
- Preheat the oven to 400°F. Rub the eggplant and the peppers with 1 tablespoon of the olive oil and roast in a roasting pan for 30 minutes until they are soft, then place them immediately in a bowl and cover with plastic wrap. Let them steam for 15 minutes.
- Peel them and cut them into strips. Set aside.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add the onions and garlic and cook, stirring, until translucent, about 5 minutes. Add the vinegars and bring the mixture to a boil.
- Pour the onion mixture over the eggplant and peppers. Mix in the oregano and salt and pepper. Serve hot or cold.