Marinated Eggplant Salad

Name: Marinated Eggplant Salad
Ingredients: 2 eggplant, preferably Italian, bulbous-type; 1/2 c white wine vinegar; 1/2 c olive oil; 1/2 t salt; 1/8 t fresh coarsley ground black pepper; 1/2 t fresh or dried oregano; 2 garlic cloves, smashed and chopped fine; 2 T drained capers; 2 T drained sun-dried tomatoes, chopped

9 ingredients

1 steps

Ingredients

2 eggplant, preferably Italian, bulbous-type
1/2 c white wine vinegar
1/2 c olive oil
1/2 t salt
1/8 t fresh coarsley ground black pepper
1/2 t fresh or dried oregano
2 garlic cloves, smashed and chopped fine
2 T drained capers
2 T drained sun-dried tomatoes, chopped

Directions

1

{"0":"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":"Prepare dressing by mixing vinegar, oil, salt, pepper, oregano, garlic, capers and tomatoes.","4":"(Fresh chopped tomatoes may be substituted for the dried)","6":"Adjust seasonings to taste. Refrigerate 30 minutes before serving. Serve in clear or neutral-colored serving bowl."}