This is a delicious, easy and packed with vitamin main course. If it wasn't so filling I'd eat it all in one sitting. Great recipe to make a day or two ahead. I prefer eating at room temperature (if I can wait that long if it's been in the fridge.) I found this recipe on the internet 1 1/2 yrs. ago and am still making it. I couldn't find where I got this from. If anyone knows, let me know and I'll make sure to credit the chef. :) The recipe also calls for 1/4 olives and 2 T capers. I've never added these ingredients due to the sodium. Try and let me know how you like it.
Put following in large bowl
1 eggplant (aubergine), peeled and diced into 1/4" size. About 4 C.
1 C tomato, 1/4" dice
1 sweet bell pepper, 1/4" dice
1 celery stalk, 1/4" dice
1/4 C red onion, or more to taste, 1/4" dice
Dressing:
Blend together and add to other ingredients
1/2 C sundried tomato, soaked for 20 min. or so
1/2 olive oil
1/4 C apple cider vinegar
2 T agave or 2 medjool dates (I've always used dates)
The following herbs, I've always used fresh and have doubled the amounts aprox.
1 T dried basil
1 T dried parsley
1 T dried oregano
1 clove garlic, or more to taste
If you'd like to reduce oil, replace with equal amount of tomato soak liquid.
Enjoy! and invite me over when you make it! :)
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