Ratatouille Salad
Makes 8 servings

Prep Time: 30 min.
Cooking Time: 8 min.
Chilling Time: 4 hrs.

Ingredients

• 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

Directions

1. Cut eggplant into 1/2-inch cubes.

2. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan.

3. Add eggplant. Cover and heat to boiling. Reduce heat and simmer uncovered 5 to 8 minutes or until tender and drain.

4. Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl.

5. Add eggplant and remaining ingredients and toss.

6. Cover and refrigerate about 4 hours or until chilled.