Italian Style Eggplant and Pepper Salad

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