Oriental Eggplant Salad

• 6 tablespoons soy sauce
• 13 cup finely chopped orange peel (orange part only)
• 14 cup red wine vinegar
• 14 cup sesame oil
• 14 cup olive oil
• 2 tablespoons chopped pickled ginger
• 2 tablespoons creamy peanut butter
• 2 teaspoons sugar
• 2 12 tablespoons olive oil
• 6 Japanese eggplants, cut julienne (unpeeled)
• 1 12 medium red bell peppers, roasted, peeled and cut julienne
• 12 cup finely chopped mixed nuts
• 14 cup toasted sesame seeds

1. For Dressing:.
2. Blend all ingredients in processor 35 seconds, stopping to scape bowl.
3. For Salad:.
4. Heat oil in large skillet over medium heat.
5. Add eggplant and cook until wilted, stirring frequently, about 10 minutes; transfer to bowl.
6. Add bell peppers and nuts; stir in dressing.
7. Cover and refrigerate at least 3 hours or overnight.
8. Bring salad to room temperature; drain off excess dressing.
9. Sprinkle salad with sesame seeds and serve.

soy sauce, orange peel, red wine vinegar, sesame oil, olive oil, pickled ginger, peanut butter, sugar, olive oil, eggplants, red bell peppers, mixed nuts, sesame seeds

Taken from www.food.com/recipe/oriental-eggplant-salad-374355 (may not work)