Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 smalls | Eggplants; -OR- Eggplant |
| ½ each | Green pepper |
| 1 large | Tomato |
| 3 larges | Celery stalks |
| 3 smalls | Potatoes, new |
| 12 eaches | Black olives |
| ½ cup | Olive oil |
| 3 tablespoons | Red wine vinegar |
| 2 eaches | Garlic cloves; minced |
| 1 dash | Pepper |
| 1 dash | Basil, dried |
DRESSING
I used vegetables on hand. Other in-season vegetables (ie. beans) could be used. As well, feta cheese or mozzarella cheese could be added. EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let stand ½ hour. Preheat grill*. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand ½ hour. peel green pepper under running water. Dice eggplant slices and green pepper. Place in large bowl. POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables. OTHER VEGETABLES: Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well.
Let marinate at room temperature at least ½ hour and then put in fridge. Toss and stir occasionally.