Sicilian salad with roasted eggplant, peppers, and garlic from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 54) by Annie Somerville

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Notes about this recipe

  • Laura on May 08, 2012

    Pg. 54. With fresh eggplants and watercress from the farmers market, this recipe seemed intriguing. I followed the directions exactly with the exception that I added capers and more kalamata olives than it called for. It took much longer than 15 minutes to blister the red peppers and I thought that the roasting time for the eggplants and garlic was too short as well. I let it marinate on the counter for a couple of hours before serving. We enjoyed it but not so much that I'd go to the trouble of making it again.

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