1 sweet red pepper
1 sweet yellow pepper
1 Japanese eggplant OR
1 sm. zucchini
1 (6 oz.) can pitted, sliced black olives
8 oz. Feta cheese, crumbled
1/2 c. extra virgin olive oil
1/2 c. Bombastic vinegar

Wash and slice peppers into thin strips. Slice eggplant into thin rounds. Drain olive; place above ingredients in a container. Whisk olive oil into vinegar; pour over vegetables.

Refrigerate until ready to serve; drain. Sprinkle crumbled cheese over all. Pretty in a crystal bowl with the Feta cheese sprinkled on top. Excellent with Italian food. Serves 8-10.