Eggplants and Bell Peppers are, in my opinion, a classical combination.
Prepared together or in deferent dishes, they are so versatile and tasty.
This salad is a perfect appetizer or an accompaniment to many grilled meat dishes and also makes a delicious sandwich when spread on bread and topped with tomato slices.
You can substitute Red Bell peppers with any other or an assortment of peppers; Red Wine vinegar with flavored vinegars or any you like.
Cayenne pepper can be substitute with red pepper flakes or small diced Jalapeno or Serrano peppers.
Some times I add 1 teaspoon of ground cumin or coriander.
8 to 10.
• 2 -3 ripe but firm eggplants (about 11/2 pounds)
Grill or broil 2 eggplants, slightly cool, peel the skin, and drain in a colander under a press for about 2 hours. (I prefer grilled or broiled eggplants to roasted because this way they have a smoky flavor and a light color).
Roast and steam in a bowl covered with plastic wrap the bell peppers; then peel of the skin and discard seeds. Mince or press the garlic cloves.
In a small bowl whisk vinegar, lemon juice, salt, cayenne and black peppers, slowly blend in oil until combined and slightly emulsified.
Transfer eggplants and peppers to a food processor, pulls while slowly adding the dressing.
For a chunkier consistency pulls just a few times or process for a smoother.
The components of the salad can be made 1 day ahead.
Cover and chill the vegetables and dressing separately.
Bring to room temperature before serving.