Roasted Eggplant And Pepper Salad - cooking recipe

Ingredients

1 medium eggplant
2 red bell peppers
1 green bell pepper
1/4 c. finely chopped shallots
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1 clove garlic, finely chopped
salt and pepper
1 can sardines in oil

Preparation

Roast eggplant and peppers until done.
Put in paper bag. Remove skins, seeds and membranes from peppers.
Peel skin from eggplant.
Cut eggplant and peppers into narrow strips.
Combine with remaining ingredients except sardines.
Gently toss in sardines and mix well.
Cover and refrigerate several hours or overnight.
Serve on diagonal slices of crusty Italian bread. Makes 4 to 6 servings.