Marinated Eggplant Salad

1. 1

   Bring large pot of water to a boil. when water is near boiling, cut eggplant (skins on) into bite-sized cubes. Drop into boiling water, cook uncovered about 10 minutes, until eggplant is cooked through, easily pierced with a fork. Drain eggplant cubes in colander. lay out paper towels on counter, spread eggplant out on towels to dry.

2. 2

   Prepare dressing by mixing vinegar, oil, salt, pepper, oregano, garlic, capers and tomatoes.

3. 3

   (Fresh chopped tomatoes may be substituted for the dried)

4. 4

   Adjust seasonings to taste. Refrigerate 30 minutes before serving. Serve in clear or neutral-colored serving bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.