Mama D's Olive and Eggplant Salad
1 large eggplant, peeled and sliced
1 small onion, chopped
pinch of salt
1/2 t pepper
1/3 t oregano
1 clove garlic minced (were I to make this I would increase the garlic dramatically)
1/4 pound black Italian olives
2 tomatoes, cut into wedges
2 T olive oil (she actually called for 1/4 cup but I don't think that much is necessary. You can always go oup from 2 T but you can't back off from 1/4 cup)
1 T plus 1 t wine vinegar
Cut the eggplant slices into bite sized pieces. Cook in boiling salted water until tender. Drain and squeeze dry. Combine with the remaining ingredients and toss gently.
Easy and olivey.
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