Serves 4 to 6 (more as a tapa).
• 1 lb. eggplants (5 or 6 small)
• 2 large green bell peppers
• 2 large pimiento peppers
• 2 Tbs. olive oil
• 2 Tbs. lemon juice
• 1 clove garlic, minced or pressed salt to taste
• fresh-ground black pepper to taste
1. Roast the eggplants and peppers in a very hot oven or under the broiler, turning them often, until their skins are blistered and turning brown all over. Remove and allow to cool.
2. When you can easily handle the vegetables, strip off the skins. Seed the peppers and cut away the white ribs.
3. Cut both peppers and eggplants into strips about 1 inch long and ½ inch wide.
4. Toss the vegetables with the oil, lemon juice, garlic, salt, and pepper. Allow to marinate for a few hours before serving. Serve cool or at room temperature.
