1 lg. eggplant, sliced
2 peppers, yellow, red, green
2 lg. white onions, halved
1 whole garlic
4 stalks celery
2 lg. tomatoes
3/4 c. good olive oil
1/4 c. red wine vinegar
1/4 lb. black olives in brine, drained

Roast peppers until blackened, place in brown bag and cool until skin can be slipped off.

Brush all veggies with olive oil and grill until tender, watching not to burn. Garlic should be charred and softened. Coarsely chop eggplant, onions, celery and tomatoes. Place into bowl.

Snip tips of garlic and squeeze buds out. Peel, seed and coarsely chop peppers. Pour in remaining oil and vinegar. Toss to coat well. Add olives. Marinate at room temperature before serving. If any leftover, serve with a big piece of Italian bread for your lunch.