Ratatouille Salad

 

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.