Roasted Eggplant Aubergine and Pepper Salad

Ingredients:

• 2 eggplants cut into 3/4 inch thick slices 2 1/2 lbs
• 2 large green bell peppers cut into 1/2 inch wide strips
• 2 large red bell peppers cut into 1/2 inch wide strips
• 8 garlic cloves large unpeeled
• 1/2 cup olive oil
• 3/4 cup red wine vinegar
• 1 tablespoon cumin ground
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1/2 teaspoon cayenne pepper
• 8 pita bread rounds warm cut into wedges

Steps:

• Position rack in top third of the oven and preheat to 450 degrees
• Spray large heavy baking sheet with cooking spray
• Combine the eggplant peppers garlic and olive oil in a large bowl Toss well
• Transfer to the prepared sheet Bake until eggplant is brown and the peppers are tender stirring every 10 minutes
• Scape vegetables and pan juices into a bowl saving the garlic for the dressing
• Combine the vinegar cumin salt pepper and cayenne in a food processor
• Peel the roasted garlic add to the food processor Puree until smooth
• Toss the vegetables with 1/4 cup of the dressing
• Cool and let sit for a while to let the flavors develop
• To serve Bring to room temperature Mound salad in center of large platter
• Serve with the pita wedges