Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Salt 1 tb Plus 2 t minced garlic
2 Eggplants, cut into 1/2 2 lb Green beans, trimmed
-inch pieces 2 lg Bell peppers, thinly sliced
1 1/4 c Olive oil Salt freshly ground pepper

Salt eggplant. Place in colander and let stand 30 minutes. Pat
eggplant dry.

Preheat oven to 350F. Grease 2 large baking pans (preferably non-
stick). Divide eggplant between prepared pans. Combine oil and
garlic. Set aside 1/2 C garlic oil; brush remainder over all sides of
eggplant. Bake until eggplant is tender and flesh is brown, shaking
pan occasionally, about 20 minutes. Cool eggplant.

Steam beans until just crisp-tender. Refresh under cold water. Drain
well. Combine with eggplant and bell peppers in large bowl. Mix in
reserved garlic oil. Season with salt and pepper. (Can, be prepared 1
day ahead. Cover and chill.) Serve at room temperature.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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