Wrap peppers in aluminum foil and bake at 350 degrees for 40 minutes. Remove peels and cool. Chop.
Peel tomatoes, seed and chop. Chop garlic.
Peel eggplant and dice.
Sauté tomatoes with garlic and basil for 4 minutes with 1/4 cup olive oil. Disregard basil leaves.
Add all ingredients (salt and pepper to taste) to large casserole, mix and bake in 350 degree oven for 30 minutes.
Serve with crusty French bread, in omelets or over hot pasta with grated parmesan.
*Dave Williams suggests a Tavel rosé or any good quality rosé.
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