This is basically a grilled vegetable salad. You can add any grilled meats to it if you want or simply serve it up as is with a light oil and vinegar dressing.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 eggplant, sliced into 1/2 inch slices
- 1 Bermuda onion, quartered
- 3 Roma tomatoes, diced
- 1 cup celery, chopped
- 4 Greek olives, pitted and sliced
- 2 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons olive oil
- 1 tablespoon capers
- 1 tablespoon raisins
- 2 teaspoons sugar
- 1/2 teaspoon fresh ground pepper
Preparation:
Preheat grill. Place onions on skewers and brush onions and eggplant with olive oil. On hot grill, cook eggplant for 4-5 minutes and onions for 10-12 minutes. Remove from grill. Place a small amount of olive oil in a large sauce pan or spray with cooking spray. Add celery and cook for 5 minutes. Add tomatoes, eggplant, onions, red wine vinegar, capers, raisins, olives, sugar and pepper. Blend well. Cook for 10 minutes over low heat and let cool. Cover and refrigerate overnight. Serve chilled or at room temperature. Serve on a bed of lettuce.
