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Ratatouille Salad
Salad Recipes from AlansKitchen.com 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.


 

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