2 eggplant, sliced into1/2" rounds
2 red bell peppers
2 yellow bell peppers
1 green bell pepper
1 large white onion, cut into 1/2" rounds
1/2 c. olive oil
Salt
For Dressing:
1/2 c. balsamic vinegar 3 Tbs. sugar
3/4 c. extra virgin olive oil
Salt
Black pepper
1/4 c. raisins |
Cut eggplant into 3/4" rounds with peeling; sprinkle with salt and let drain for 30 minutes, rinse off and pat dry. Brush eggplant, pepper and onion rounds with olive oil and smoke-cook at 225F for 3 - 4 hours, until cooked and softened.
Peel and seed peppers and slice into 1/4" strips, cut onion round in half. Cut eggplant into 1/2" cubes. Place in mixing bowl to cool.
In sauce pan add balsamic vinegar, then sugar. Stir and bring to soft boil, lower heat, stir and reduce to 1/4 c. Remove from heat, add raisins, salt and pepper to taste.
Let cool, whisk in olive oil and mix with roasted vegetables.
Yield: 8 portions |