five olives

What we need:

• 4 sweet red peppers
• Peanut oil
• 4 green sweet peppers
• French dressing

Cooking Instructions

1. Core the peppers and cut each into three strips.
2. Coat both sides of pepper strips with oil; let them stand 40 minutes.
3. Brush pepper strips lightly with oil and place in a hinged
   grill. Barbecue 2 inches from ash-covered coals, allowing
   peppers to blister.
4. Chill and serve with French dressing as an antipasto or
   with other marinated vegetables.
   

What we need:

• 1 large eggplant
• 1 medium onion, minced
• 1/2 cup olive oil
• 1 garlic clove, crushed in a garlic press
• 1 tablespoon wine vinegar (or more to taste)
• 1 teaspoon chopped parsley
• juice of 1 large lemon
• 1/2 teaspoon freshly dried mint
• salt and pepper to taste

Cooking Instructions

1. To prepare eggplant, place in a baking pan and prick top in four
   or five places with a fork.
2. Bake at 350F about 45 minutes, or until skin is wrinkled and
   the surface is soft.
3. Cool eggplant slightly and cut in half. Scoop out the flesh and place
   in a blender. Add onion, garlic, parsley, and mint. Blend until well mixed.
4. Combine olive oil, vinegar, and lemon juice. Add to the eggplant
   mixture and blend well. Season with salt and pepper.
5. Chill. Serve with toasted French or pita bread. May also be used
   as a dip for fresh vegetables, or served separately as a first course.

This is about 4 cups