Fennel and Eggplant Salad

3 eggplants (about 1 1/2 lb each), cut into
1" cubes

3/4 cup extra virgin olive oil

1/2 tsp ground pepper

3 lbs fennel bulbs, trimmed,
greens reserved

3 yellow bell peppers, cut into thin strips

1/4 cup fresh lemon juice

2 tbsp white wine vinegar

1 tsp dry mustard

1/2 tsp salt

3 tbsp minced preserved fennel greens or parsley

1 small clove garlic, minced

Preheat oven to 450 degrees. In a large bowl, toss the

eggplant with 1/2 cup of the olive oil and black pepper.

Spread the eggplant cubes out in a single layer on 2 baking

sheets. Roast for 45 minutes, stirring every 5-7 minutes,

until tender and browned. Meanwhile, halve the fennel bulbs

lengthwise and cut out the cores. Slice crosswise 1/8 inch thick.

In a large skillet, combine the fennel, bell pepper strips and

1/4 cup of water. Cook over high heat, stirring constantly, until

the water has evaporated and the vegetables are crisp-tender.

Transfer the vegetables to a large bowl. In a separate bowl, combine

the lemon juice, vinegar, dry mustard, salt, fennel greens, garlic

and remaining olive oil. Add the eggplant mixture to the fennel-pepper

mixture. Pour on the dressing and toss well. Cover and refrigerate.

Serve at room temperature.