Pepper and Eggplant Salad

From Linda Appelgate


1 medium eggplant (about 1.5 pounds)

2 T. olive oi

1 medium onion

1 T. fresh lemon juice


1 t. sugar

2 medium yellow peppers

t. coarsely ground black pepper

2 medium red peppers

1 cup loosely packed basil leaves, cut into thin strips


1. Preheat broiler. Cut eggplant crosswise into in. thick slices, then cut these slices into in. wide strips. Cut onion in half through root end, then cut each half into wedges discarding tough root end.


2. In large bowl, toss eggplant and onion with t. salt. Spread on rack in large broiling pan. Broil at closest position to heat source, stirring occasionally, 20 minutes or until eggplant is browned on all sides.


3. Meanwhile, cut yellow and red peppers into in. wide strips. In medium bowl, toss pepper strips with t. salt.


4. When eggplant mixture is done, return to bowl and spoon pepper strips onto broiling rack. Broil at position closest to heat source, stirring occasionally, for 15 minutes or until browned on all sides. Add to bowl with eggplant.


5. To this vegetable mixture, add basil strips, olive oil, lemon juice, sugar, pepper, and 1 T. water. Toss to mix. Serve warm or cold. (Angela thought it was best after sitting in the refrigerator for a day.) Makes 6-8 accompaniment servings