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Eggplant Salad
This is a salad with a difference as the ingredients are cooked first then eaten cold.
Ingredients
Serves 6
1 peeled medium eggplant (aubergine) (1 lb) cut into 1"cubes (2 1/2 cups)
1/3 c olive oil
1 c chopped onion
1 c chopped celery
1 clove minced garlic
1 can (16oz) chopped tomatoes, 2 sliced tomatoes
1 tsp each salt and basil
2 tbs vinegar
1 tbs sugar
Method
In a large frying pan, sauté the eggplant in hot oil for around 5 mins. or until tender.
Remove with slotted spoon and set aside.
Add onion, celery and garlic to the pan and sauté until the onion is tender.
Add tomatoes, salt, basil, vinegar and sugar.
Simmer uncovered 15 min.
Chill overnight then gently mix before serving.
Serve with crusty bread or rolls.