Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Baby eggplants (~4oz ea) 1/2 ts Coarselyground black pepper
6 lg Plum tomatoes 1 c Kalamata olives
Olive or salad oil 2 tb Drained capers
Salt 1 c Loosely packedfiesh basil
3 tb Cider vinegar -leaves (about 1/2 lg bunch)
1 tb Dijon mustard 1 pk (4oz) crumbled feta cheese

ABOUT 1 HOUR BEFORE SERVING OR EARLY IN DAY:

1. Preheat oven to 500'F. Cut each eggplant and tomato lengthwise into
quarters. In cup, with fork, mix 2 tablespoons olive or salad oil and
1/2 teaspoon salt. Place eggplant on rack in broiling pan. Brush
eggplant with oil mixture. Bake 20 minutes or until eggplant is
tender and golden.

2. Meanwhile, in same cup, with fork, mix cider vinegar, Dijon
mustard, pepper, 2 tablespoons olive or salad oil, and 1/2 t salt.

3. In lg bowl, gently toss cooked eggplant, tomatoes, olives, capers,
and vinegar mixture. If not serving right away, cover and refrigerate
to serve cold later.

4. To serve, arrange eggplant mixture on lg platter. Tuck in basil
leaves; sprinkle with feta cheese.

Each serving: About 290 calories, 23 g fat, 20 mg cholesterol, 1685 mg
sodium.

Good Housekeeping/July'94/scanned fixed by DP GG

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