eggplant dip with walnuts

1 large eggplant (or 4 small)
2 sweet red bell
3 garlic cloves
Coarse salt
1 cup chopped walnuts, coarsely chopped
1 cup fresh ricotta
2 Tbs. extra-virgin olive oil
1 Tbs. wine vinegar
2 Tbs. chopped flat-leaf parsley

Prick the eggplant in a couple of places with a fork, and roast it on top of the stove over a high flame, turning when wilted with tongs. When the eggplant is soft, take it off the flame, remove the skin, and crush the interior with a fork.

Cut the peppers into 4 flat pieces and place them on a baking sheet under a broiler. When the skins of the peppers are black, remove the peppers with tongs to a bowl and cover with plastic wrap for 5 minutes to steam the edges. The skins of the pepper should come off easily. Chop the peppers into 1/2-inch dice.

Mash the garlic with a scant half teaspoon of salt. Put the eggplant, peppers, garlic, walnuts, and ricotta in a bowl with the olive oil, vinegar, and parsley. Mix well and add salt to taste.

From with the permission of Mary Risley