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Instructions |
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trim the eggplant and cut into 1 in cubes. (if the eggplant is large, soft, or especially seedy, sprinkle the cubes with salt and put them in a colander, let them sit for 30 min. drain rinse and pat dry.
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2 tblspn oil in a lrg skillet over med heat. when hot add the eggplant sprinkle with salt n pepper and cook stirring occasionally, until soft and golden (about 10 min) remove from the pan and drain on paper towels.
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put the remaining 2 tblspn oil in the pan and add zuchinni, cook stirring occasionally until just started to wilt about 2 min. add the onion and garlic and cook and stir for another min or two until soft. add the tomato and thyme and cook for another min until the tomato starts to wilt and release its juice. remove from heat stir in lemon juice and sprinkle salt n pepper
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put the eggplant in a salad bowl and the vegetables and dressing from the pan. stir till combined. cool to room temperature taste and adjust the seasoning.
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Originally Submitted
5/7/2012
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