1. Eggplant Appetizer

Name: 1. Eggplant Appetizer
Yield: 10
Ingredients: 7 eggplants with skin; 3 red bell peppers; 2 green bell peppers; 3 onions; 3 garlic cloves; 1/2 cup (US) of olive oil; 1/4 cup (US) of oil; 1/4 cup (US) of vinegar; 1/2 cup (cup) of olives; Salt and pepper to taste; Oregano and raisins to taste

1
7 eggplants with skin
2
3 red bell peppers
3
2 green bell peppers
4
3 onions
5
3 garlic cloves
6
1/2 cup (US) of olive oil
7
1/4 cup (US) of oil
8
1/4 cup (US) of vinegar
9
1/2 cup (cup) of olives
10
Salt and pepper to taste
11
Oregano and raisins to taste

Ingredients

1
7 eggplants with skin
2
3 red bell peppers
3
2 green bell peppers
4
3 onions
5
3 garlic cloves
6
1/2 cup (US) of olive oil
7
1/4 cup (US) of oil
8
1/4 cup (US) of vinegar
9
1/2 cup (cup) of olives
10
Salt and pepper to taste
11
Oregano and raisins to taste

Directions

1
Wash and cube the eggplants
2
Place them in a bowl and cover with cold water
3
Sprinkle with salt and reserve
4
Chop the bell peppers into strips, onions, and garlic into cubes
5
Drain and squeeze the eggplants
6
Arrange them on a baking sheet and reserve
7
Mix all remaining ingredients and add to the eggplant
8
Bake in a medium oven for 30 minutes, stirring during cooking to ensure even cooking.