Served hot, at room
temperature, or chilled, this
versatile vegetable mélange
shows up frequently on
Catalan menus. We love to use
Unió, a fragrant, peppery oil
made from the region's
arbequina olives, both for
cooking this dish and for
drizzling over it.

3 large red bell peppers
3 small Italian eggplants,

Place whole peppers in one third of an oiled, large
1-inch-deep baking pan. Brush cut sides of eggplants
with 1/2 tablespoon oil and arrange next to peppers in
pan. Toss onion with 1 tablespoon oil and spread in
remaining third of pan.

halved lenghwise (1 lb total)
2 1/2 tablespoons extra-virgin
olive oil

1 large sweet onion, halved
through root end and cut into
1/2-inch wedges
Sea salt

Roast vegetables, turning peppers occasionally, until
skins of peppers blister on all sides, about 40 minutes.
Transfer peppers to a bowl, cover, and let steam 10
minutes. Continue roasting eggplants and onion until
tender and browned, 20 to 30 minutes more, and keep
warm, covered.

Per Serving (excluding unknown
items): 132 Calories; 6g Fat
(38.3% calories from fat); 3g
Protein; 19g Carbohydrate; 7g
Dietary Fiber; 0mg Cholesterol;
9mg Sodium.  Exchanges: 3 1/2
Vegetable; 1 Fat.

Peel peppers and cut into 1/2-inch-thick strips,
discarding stems and seeds. Season vegetables with
sea salt and pepper. Serve eggplants topped with
peppers and onion. Drizzle with remaining oil and
season with sea salt.