1 lg Eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2    Garlic cloves, minced
1/4 c  Olive oil
1/4 c  Red wine vinegar
1 ts Oregano
Salt & pepper
1/4 c  Black olives, chopped

Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven.
Wrap the two peppers & celery stalks individually in aluminum foil & place
them on rack as well. Bake for 30 minutes. Remove peppers & celery & let
cool. Bake eggplant for another 15 minutes. It should be very tender &
have collapsed. When vegetables are cool enough to handle, peel eggplant,
cut into several pieces & drain in a colnder for 20 minutes. Squeeze out
some of the excess moisture. Chop peppers, removing stems & seeds. Leave in
large pieces. Chop celery into 1/2″ pieces. Dice eggplant & combnie with
peppers & celery in a large bowl. Heat a few drops of olive oil in a
skillet & saute the garlic till golden. Add to hte bowl. Add remaining
ingredients & mix thoroughly. Cover & let stand for 1 hour at room
temperature before serving.