Ingredients
- 2 ½ pound eggplant (whatever type you prefer)
- 2 red bell pepper
- 2 cloves garlic (peeled and chopped)
- 1 cup chopped walnuts (divided)
- 1 cup ricotta cheese (well drained)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt (plus more for seasoning)
- freshly cracked black pepper (to taste)
- 8 slices black bread (toasted)
- 1 bunch pea tendrils (rinsed and dried)
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