Balsamic Vinegar Salad Recipe

Roast the bell peppers to blacken the skin. Place in a double paper bag and seal and steam for about 10-15 minutes. Remove and peel the blackened skin off the pepper. Remove the seeds and ribs. Scrape clean the peppers so that no pieces of the skin remains. Chop up the peppers--you can use more peppers I usually do. Trim the top and bottom of the eggplant and trim off the peeling. Cube the eggplant into 1/2" cubes. In a heavy skillet and a little bit of olive oil, saute the eggplant until just beginning to turn golden. You can add a little garlic salt to the eggplant as they cook if you want. Drain the eggplant well. Mix together the cooked eggplant and peppers. In a small deep bowl mix together all the ingredients for the dressing. Whip together with a whisk until well emulsified. Pour over the pepper and eggplant and mix together well. Place in a refrigerator and let marinate for 24 hours. Stir often while marinating. This is great with crackers or Triskets etc.