Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant, cubed Oil for baking tray

-------------------------SEASONINGS------------------------------
4 tb Olive oil 1/4 ts Oregano
2 tb Red wine vinegar 1 tb Lemon juice
1 md Garlic clove, minced 1/4 c Parsley, chopped
1/2 ts Salt 2 sm Scallions, minced
Black pepper 1/2 md Red bell pepper, minced
1/2 ts Basil 1/2 md Green bell pepper, minced
1/4 ts Thyme 1 md Tomato, diced

-------------------------GARNISHES------------------------------
Olives

Preheat oven to 350F. Spread eggplant cubes onto a lightly oiled
baking sheet roast in the oven for 15 minutes. The pieces should
be tender enough for a fork to slide in easily. Remove from oven.

Meanwhile, combine the oil, vinegar, garlic, spices, herbs lemon
juice in
a bowl. Add still warm eggplant mix well. Cover let sit for 2
hours or put in the refrigerator where it will keep for several days.

Add remaining vegetables within an hour or two of serving. Serve
garnished
with olives.

Mollie Katzen, "Moosewood Cookbook"
Submitted By TIM HOWARD On 10-29-95

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