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Balsamic Vinegar Salad Recipe

4 red bell peppers
1 large eggplant

2 cloves garlic, minced very fine
1 tsp dried hot red pepper, crushed
3 tbsp olive oil
2 tsp balsamic vinegar or more
garlic salt to taste
fresh ground black pepper to taste

Roast the bell peppers to blacken the skin. Place in a double
paper bag and seal and steam for about 10-15 minutes. Remove and
peel the blackened skin off the pepper. Remove the seeds and ribs.
Scrape clean the peppers so that no pieces of the skin remains.
Chop up the peppers--you can use more peppers I usually do. Trim
the top and bottom of the eggplant and trim off the peeling. Cube
the eggplant into 1/2" cubes. In a heavy skillet and a little bit
of olive oil, saute the eggplant until just beginning to turn
golden. You can add a little garlic salt to the eggplant as they
cook if you want. Drain the eggplant well. Mix together the cooked
eggplant and peppers. In a small deep bowl mix together all the
ingredients for the dressing. Whip together with a whisk until
well emulsified. Pour over the pepper and eggplant and mix together
well. Place in a refrigerator and let marinate for 24 hours. Stir
often while marinating.

This is great with crackers or Triskets etc.

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