Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Eggplants |
| 2 mediums | Tomatoes |
| 2 \N | Scallions |
| 1 \N | Cucumber |
| 1 \N | Green pepper |
| 1 \N | Sweet red pepper |
| 2 \N | Cloves crushed garlic |
| 2 tablespoons | Dry red wine |
| \N \N | Juice from 1 lemon |
| ¼ cup | Olive oil |
| ¼ cup | Safflour oil |
| ½ cup | Wine vinegar |
| ½ teaspoon | Salt |
| \N \N | Pepper |
| 1 teaspoon | Basil |
| ½ teaspoon | Oregano |
MARINADE
Source: Moosewood Cookbook
1. Slice, peel & lightly salt eggplant. Let stand 10 mins. Broil until brown on both sides. Slices should be tender.
2. Prepare marinade. Chop still warm eggplant into bite size chunks. Cover with marinade & let it absorb as it cools. Chill 2 hours.
3. Just before serving cut the other vegetables into small chunks. Toss with eggplant.
Posted to JEWISH-FOOD digest by steve/viv <steveviv@...> on Feb 09, 1999, converted by MM_Buster v2.0l.