Yield: 4 Servings
|3 smalls||Eggplants; -OR- Eggplant|
|½ each||Green pepper|
|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||Basil, dried|
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.