• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 smalls Eggplants; -OR- Eggplant

  2. each Green pepper

  3. 1 large Tomato

  4. 3 larges Celery stalks

  5. 3 smalls Potatoes, new

  6. 12 eaches Black olives

  7. cup Olive oil

  8. 3 tablespoons Red wine vinegar

  9. 2 eaches Garlic cloves; minced

  10. 1 dash Pepper

  11. 1 dash Basil, dried

Instructions Jump to Ingredients ↑

  1. 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.

  2. Let marinate at room temperature at least ½ hour and then put in fridge. Toss and stir occasionally.


Send feedback