Ingredients Jump to Instructions ↓

  1. 3 sm Eggplants; -OR-

  2. 1 lg -Eggplant

  3. 1/2 ea Green pepper

  4. 1 lg Tomato

  5. 3 lg Celery stalks

  6. 3 sm Potatoes, new

  7. 12 ea Black olives

  8. --DRESSING-- 1/2 c Olive oil

  9. 3 T Red wine vinegar

  10. 2 ea Garlic cloves; minced

  11. 1 ds Pepper

  12. 1 ds Basil, dried

  13. 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 1/2 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 1/2 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 1/2 hour and then put in fridge. Toss and stir occasionally.


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