Barbecued Caponata Relish Recipe

• 1 lg. eggplant, sliced
• 2 peppers, yellow, red, green
• 2 lg. white onions, halved
• 1 whole garlic
• 4 stalks celery
• 2 lg. tomatoes
• 3/4 c. good extra virgin olive oil
• 1/4 c. red wine vinegar
• 1/4 pound black olives in brine, liquid removed

1. Roast peppers till blackened, place in brown bag and cold till skin can be slipped off.
2. Brush all veggies with extra virgin olive oil and grill till tender, watching not to burn.
3. Garlic should be charred and softened.
4. Coarsely chop eggplant, onions, celery and tomatoes.
5. Place into bowl.
6. Snip tips of garlic and squeeze buds out.
7. Peel, seed and coarsely chop peppers.
8. Pour in remaining oil and vinegar.
9. Toss to coat well.
10. Add in olives.
11. Marinate at room temperature before serving.
12. If any leftover, serve with a big piece of Italian bread for your lunch.

eggplant, peppers, white onions, garlic, stalks celery, tomatoes, olive oil, red wine vinegar, black olives

Taken from cookeatshare.com/recipes/barbecued-caponata-relish-4345 (may not work)