Title: M's Eggplant Salad Jan 1998
Categories: Hors d'oeuv, Salads
Yield: 1 Servings

2 lg Eggplants
3 Onions; diced
3 Cloves garlic; crushed
1 Green bell pepper; diced
1 tb Green onion; chopped
1 tb Parsley
1/4 ts Thyme
1 ts Oregano
Cumin
1 Bay leaf crushed
1 c Green olives; seeded and
-chopped
1/2 c Vinegar
Salt and pepper; to taste
1/2 c Raisins; optional
1/4 c Celery; diced
2 c Olive oil

1. Dice eggplant and sprinkle with salt.

2. Place in a colander and let stand 1 hour. Wash and drain well in paper
towels.

3. Place eggplant along with the rest of the ingredients in a baking dish.

4. Stir everything.

5. Cover with foil and bake at 325 F for 2 to 3 hours. Stir once in a
while..

6. Let cool. Chill

7 May be kept 1 week in the fridge.

NOTES : This is really easy to make. And super good. Great served with
Italian bread.
Recipe by: Miriam Podcameni Posvolsky

Posted to TNT Recipes Digest by Leon & Miriam Posvolsky
on May 10, 1998