Method

Wash eggplant and peppers. Prick with a fork, and place on foil lined cookie sheet. Bake in a preheated 375 degrees oven for one hour, or until vegetables are soft. Cool.

Scrape flesh from vegetables, discarding seeds from peppers and skin from both. Chop together until finely chopped. Finely chop pitted olives. Peel and finely chop onion, tomatoes, and garlic. Break up bread and soak in vinegar.

Combine all ingredients and blend well. Add olive oil, salt, and pepper, and more vinegar—all to taste. Chill well.

Serve with pita bread pieces, pita chips, and crackers.

The chopping can be accomplished by pulsing in a food processor. JUST DON’T OVERPROCESS!

Enjoy!

Contributor: Adrienne Nathanson

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