4 eggplant with salsa verde Recipes

eggplants, about 1 lb total, zucchini, about 1 1/4 lbs total, bell peppers, belgian endive , about 10 ozs, extra virgin olive oil, fresh parsley, minced, capers, drained and minced, green olives, pitted and minced (about 3 tbsp), lemon juice, salt

a 1-lb firm eggplant, olive oil for brushing eggplant, feta, crumbled (about 1/2 cup), whole-milk ricotta, fresh mint leaves, washed well , spun dry, and chopped fine, red bell peppers , roasted, or two 7-oz jars, drained, and patted dry, arugula or small bunch spinach, coarse stems discarded and leaves washed well and spun dry, accompaniment:salsa verde

young eggplants, long and thin (preferably japanese ), extra-virgin olive oil, red wine vinegar, hot red pepper, dried oregano, toasted, mackerel fillets, about 4 lb, bones removed, fresh parsley leaves, mint leaves, anchovy , salted variety, rinsed and filleted, hard-boiled egg, finely chopped, salt packed capers , soaked 1 hour, drained, lemon , zest diced and juiced, sea salt