Cold Dish of Mixed Vegetables (Sicily)

Vegeterian

Ingredients

Eggplants - 5 medium sized

Salt

Sweet Yellow Peppers - 3

Sweet Red Peppers - 3

Olive oil - 1 1/4 cups

Water - 1 1/4 cups

Mild Onions, thickly sliced - 2 medium sized

Garlic, crushed - 1 clove

Thyme - pinch

Bay Leaf - 1

Wine Vinegar - 1/2 cup

Pepper

Cut the eggplants into cubes, salt them and leave to drain as directed in the previous recipe. Skin the peppers as directed in same recipe, halve them, discard cores and seeds and cut the flesh into wide strips. 

Mix the oil and water in a large casserole, and bring to a fast boil. Add all the remaining ingredients except the vinegar and pepper, mix lightly and bring to a boil again. Cover the casserole with wax paper or foil and transfer to a moderate oven (375F). Bake for 1 1/2 hours.

Turn out into a deep dish, sprinkle with vinegar, season with pepper and serve cold.

Serves 6