This is one of my favorite ways of cooking vegetables for a dinner party. You can do most of it in advance and put them in the oven again 1/2–3/4 hour before serving.

　　

Ingredients

serves 6

　　3 eggplants (about 1 1/4 pounds total)

　　4 red bell peppers

　　8 small–medium white or red onions

　　4 tablespoons extra-virgin olive oil

　　Salt and pepper

　　

Step 1

Put all the vegetables, whole and unpeeled, on a sheet of foil on a baking sheet in a preheated 400°F oven. Roast for 1 hour, or until all the vegetables are soft—the eggplants should be very soft and the skin of the peppers blackened and blistered.

　　

Step 2

When cold enough to handle, peel the vegetables (for peeling peppers, see page 84). Press the eggplants very gently in a colander to remove some of their juices, and cut into large pieces. Cut each pepper into 4 strips. Cut the onions in half.

　　

Step 3

Put all the vegetables in a baking dish and sprinkle with oil, salt, and pepper. Mix gently and roast at 400°F for a further 1/2 hour, or until nicely browned.

　　

Step 4

Serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf