Method

To roast the eggplants, peppers, and onions, set them directly onto the coals, or wood embers that are lightly covered with gray ash and glowing, turning vegetables frequently with tongs until they have blackened on all sides.  Or grill the vegetables over a very hot fire on a barbecue or gas grill, again turning them frequently with tongs until they have blackened on all sides.  Or coat the vegetables lightly with oil and roast in a preheated 375° oven for 30 - 40 minutes or until soft but not mushy.  Or broil the vegetables as close to the flame as possible in a hot broiler, turning them frequently with tongs until they have blackened on all sides.

When the vegetables are cooked, place each kind in a separate paper bag, and close it tightly then let vegetables "steam" and cool for about 1-0 - 15 minutes.

Remove vegetables from bags, and peel them.

Cut eggplants into long strips; seed peppers, and cut them into long strips; slice onions into rings, or leave them whole.

Divide vegetables evenly among four serving plates, drizzle them with oil, scatter minced garlic over them, and salt to taste.

Serves: 4 as appetizer or side dish

Reprinted with permission from ©Colman Andrews, Catalan Cuisine, published by Harvard Common Press.     click for book review

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