Olive And Eggplant Dip

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2 Italian eggplants (10 ounces each), halved lengthwise

1 1/2 teaspoons extra-virgin olive oil

1 garlic clove, thinly sliced

1/4 teaspoon coarse salt

1/2 cup pitted Kalamata olives

1/2 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

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