ROASTED EGGPLANT AND WHITE BEAN SALAD

1 Tbsp. olive oil
3/4 lb. eggplant, peeled and cut into 1 inch cubes
1 large red bell pepper, seeded and cut into 1 inch squares
1 onion, cut into 1 inch cubes
2 cloves garlic, halved
1 1/2 cups Italian style peeled tomatoes, drained and cut into 1 inch pieces
1/4 cup fresh parsley, chopped
1 tsp. oregano, crushed
1/4 tsp. salt (optional)
1/8 tsp. pepper
TO SERVE:
1 lb. canned white kidney beans, drained
3 Tbsp. red wine vinegar
4 Romaine lettuce leaves

Preheat oven to temperature 450 degrees F.

Pour oil into a large jelly roll pan. Add eggplant, bell pepper, onion, and garlic. Toss to coat with oil.

Roast vegetables 35 minutes, stirring every 10 minutes, until tender.

Add tomatoes, parsley, oregano and salt and pepper to taste. Stir and bake another 10 minutes. Remove from oven, set aside to cool slightly.

TO SERVE:
Stir in beans and vinegar. Serve mixture on lettuce leaves.

Servings: 4