Ingredients
1/3 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1 large red onion, halved, sliced
2 large red bell peppers, cut into ½-inch-wide strips
1 large yellow bell pepper, cut into ½-inch-wide strips
1 large green bell pepper, cut into ½-inch-wide strips
2 tablespoons Sherry wine vinegar
½ cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

Preparation
Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Serves 8

Ingredients
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons red wine vinegar

Preparation
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and vinegar, and pulse 3 or 4 times to blend. Add salt and pepper to taste.