Prep Time 30 min
Total Time 4 hr 40 min
1 small eggplant (1 pound)
1 cup water
1/4 teaspoon salt
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 medium tomatoes, chopped (1 1/2 cups)
1 medium zucchini, thinly sliced (2 cups)
1 small onion, sliced and separated into rings
1 small green bell pepper, chopped (1/2 cup)
1/3 cup chopped fresh parsley
1 Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan.
Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
2 Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
Before chopping the tomatoes, cut them in half and squeeze them gently over the sink to allow the excess juice to drip out. This will keep the salad from being too watery.