2 Italian Eggplants (10 oz each), halved lengthwise
1 ½ teaspoons extra-virgin olive oil
1 garlic clove, thinly sliced
¼ teaspoon coarse salt
½ cup pitted Kalamata olives
½ cup pitted green olives, such as Picholine or Sicilian
1 teaspoon finely chopped fresh oregano, plus small leaves for garnish
1 teaspoon finely grated lemon zest, plus long strips zest for garnish
Pinch of red pepper flakes
2 yellow bell peppers, seeds and ribs removed, flesh cut into 1 1/2 –inch pieces
1. Preheat oven to 400 degrees F. Place eggplants, cut sides up, on a rimmed baking sheet, and brush with ½ teaspoon oil. Scatter garlic over tops, and sprinkle with salt. Roast until golden and tender, about 20 minutes. Let cool slightly.
2. Remove eggplant seeds; spoon flesh and garlic into food processor. Puree; transfer to a medium bowl.
3. Add olives to processor, and pulse until coarsely chopped. Add to bowl with eggplant mixture. Stir in chopped oregano, lemon zest, red-pepper flakes, and remaining teaspoon oil. Garnish with oregano leaves and lemon-zest strips. Serve with bell peppers.