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Roasted Eggplant and Pepper salad

Nonstick cooking spray
2 eggplants (2 1/2 lbs.) cut into 3 X 3/4 x 3/4 strips
2 large green bell peppers cut into 1/2 inch wide strips
2 large red bell peppers, cut into 1/2 inch wide strips
8 large galic cloves (unpeeled)
1/2 cup olive oil

3/4 cup red wine vinegar
1 Tbs. ground cumin
1 1/2 tsp. salt
1 1/2 tsp. pepper
3/8 tsp. cayenne pepper

8 warm pita bread rounds, cut into wedges

Position rack in top third of the oven and preheat to 450 degrees.
Spray large heavy baking sheet with cooking spray. Combine the
eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
Transfer to the prepared sheet. Bake until eggplant is brown and
the peppers are tender, stirring every 10 minutes. Scape vegetables
and pan juices into a bowl, saving the garlic for the dressing.

Combine the vinegar, cumin, salt, pepper and cayenne in a food
processor. Peel the roasted garlic, add to the food processor.
Puree until smooth. Toss the vegetables with 1/4 cup of the dressing.
Cool, and let sit for a while to let the flavors develop.

To serve, bring to room temperature. Mound salad in center of large
platter. Serve with the pita wedges.


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