MACEDONIAN SALAD

Ingredients:

• 2 small eggplants
• 2 medium tomatoes
• 2 scallions
• 1 cucumber
• 1 green pepper
• 1 sweet red pepper
• chopped parsley

Marinade:

• 2 cloves crushed garlic
• 2 Tbs dry red wine
• juice from 1 lemon
• 1/2 c wine vinegar
• 1/2 tsp salt or more
• (Recipe calls for 1/4 c each of olive oil & sunflower oil - I omitted these)
• black pepper
• 1 tsp basil
• 1/2 tsp oregano
• 1/2 tsp thyme
• cheese for the top

1. Slice (1/2 inch slices), peel and lightly salt the eggplant. Let stand 10 minutes. Broil on an oiled tray until brown on both sides. Don’t overcook or under-cook. Slices should be just tender enough so a fork can slide in.
2. Prepare marinade. 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.
3. Just before serving, cut the other vegetables into small chunks. Mix with the eggplant.