Preheat an oven to 400 degrees F. Rub two baking sheets with vegetable oil. Place the eggplant halves, whole peppers, and onion halves on the baking sheets and roast in the preheated oven until the vegetables are tender, 25 to 30 minutes. Leave the eggplants and onion in one position throughout the cooking, but turn the peppers to expose oil all sides so that they cook evenly . Remove from the oven. When the peppers are cool enough to handle, peel off the skills using your fingertips, cut the peppers in half lengthwise, and remove and discard the stems, ribs, and seeds. Cut the peppers into long strips about 1 1/2 inches wide. If the eggplants have excessive seeds, remove them as well, along with the stems and navels. Leave their skins on, however, and cut the eggplants into strips approximately the same size as the pepper strips. Peel the onion halves and cut them into 1/2-inch dice. In an attractive serving bowl, combine the cut vegetables. Add the garlic, parsley, capers, olive oil, vinegar, and olives and toss well. Serve warm, at room temperature, or chilled. Ahead-of-time notes: This dish can be prepared two days in advance, covered, and refrigerated Recipe By : The Little Dishes of Italy: Antipasti Posted to EAT-L Digest 12 October 96 Date: Sun, 13 Oct 1996 13:06:46 -0400 From: "Sharon L. Nardo"
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4|
|Calories from Fat: 23 (23%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 90.2mg||3 %|
|Potassium 623.2mg||16 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 10.8g|
|Protein 3g||4 %|
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Calories per serving: 98
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