Escalivda, a Catalan concoction made out of roasted eggplant, peppers and onions, is dressed very simply with olive oil and sherry vinegar. The simplicity of this dish allows the flavors of the vegetables to shine and the splash of sherry vinegar brightens all the flavors. This recipe goes really well on bread and is also an excellent accompaniment to meats. My favorite thing about this recipe is that I can keep a baking dish with it in my refrigerator and eat it over various days or have it ready a day or two before my guests come to dinner.
1 large eggplant (about 1.25 pounds)
2 red bell peppers
1 medium sweet onion, peeled
¼ cup olive oil, plus extra for brushing on the vegetables
1 tablespoon sherry vinegar
Salt and pepper to taste
Heat the oven to 350°F. Brush the vegetables with olive oil and sprinkle with salt. Place on baking sheet and roast for about 40 minutes. Rotate the vegetables half way through. Remove the peppers and eggplants from the oven and leave the onion to roast for another 20 minutes.
Place the peppers and eggplant in a bowl and cover with foil. After 5 minutes or when the vegetables are cool enough to handle, remove the skins of the pepper and tear into strips, discarding the core and seeds. Place the strips of pepper into a serving platter. Cut the top off the eggplant and peel the eggplant. Cut the flesh into long strips and add to the platter.
Remove the onion from the oven and once it is cool to handle, cut into slices and place on the platter.
Mix olive oil and sherry vinegar in a small bowl and season with salt and pepper. Pour the olive oil mixture onto the vegetables. Serve warm, at room temperature or chilled.