EGGPLANT SALAD1 lb. eggplant, cut crosswise into 1/4 inch slices
1/2 cup light Italian dressing
2 large tomatoes, cooked, cut into wedges
1 green bell pepper, cooked, seeded and cut crosswise into 1/4 inch rings
1 small onion, cooked, cut into 1/4 inch slices
1/4 cup
pitted black olives, drained
1/2 lb. mixed lettuce leaves, or garden salad
Turn on broiler. Arrange eggplant slices on a broiler pan. Brush with dressing. Place 4 inches from heat source and broil 5 minutes. Turn and brush with dressing. Broil another 5 minutes. Remove from heat and set aside to cool.
Combine remaining ingredients in a non-reactive bowl.
Cut eggplant slices into 1/2 inch strips and add to vegetables. Pour dressing over vegetables. Toss gently and serve.
Servings: 4
