SERVES 4 -6
- 2 small eggplants
- 2 medium tomatoes
- 2 scallions
- 1 cucumber
- 1 green pepper
- 1 sweet red pepper
- chopped parsley
- 2 cloves crushed garlic
- 2 tablespoons dry red wine
- 1 lemon, juice of
- 1/2 cup wine vinegar (add more to achieve desired consistency)
- 1/2 teaspoon salt
- black pepper
- 1 teaspoon basil
- 1/2 teaspoon thyme
Slice peel& lightly salt eggplant.
Let stand 10 minutes.
Broil until brown on both sides.
Don't undercook or overcook.
Slices should be just tender enough so fork can slide in.
Chop the still-warm eggplant into bite-sized chunks.
Cover with marinade and let it absorb as it cools.
Chill marinating eggplant for 2 hours.
Just before serving, cut the other vegetables into small chunks& toss with eggplant.
Serve on greens, topped with soy yogurt.