Macedonian Salad
  • 1inch large eggplantcut into 1or smaller cubes
  • 4T olive oil
  • 2T Clover Valley Farms Vinegar
  • 1clove garlicminced
  • 1/2t salt
  • freshly-ground black pepper
  • 1/2t basil
  • 1/4t thyme
  • 1/4t oregano
  • 1T fresh lemon juice
  • 1/4cup packed finely minced parsley
  • 2 small scallionsvery finely minced
  • 1/2 medium red bell pepperminced
  • 1/2 medium green bell pepperminced
  • 1 medium tomatodiced
  1. Preheat oven to 375.
  2. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
  3. Meanwhile, combine the olive oil, vinegar, garlic, salt, and pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir.
  4. Cover, and let sit for at least 2 hours. (At this stage it will keep in the refrigerator for several days.)
  5. Add the remaining vegetables within an hour or two of serving.
Recipe Notes

Serve garnished with olives and yogurt or crumbled feta cheese. So good!
From The Moosewood Cookbook Mollie Katzen