Summer Salad

Description
Serves 4 persons.

Ingredients

 * 3 small eggplants
 * 1/2 green pepper
 * 1 large tomato
 * 3 large celery stalks
 * 3 small potatoes
 * 12 black olives
 * -- Dressing:
 * 1/2 cup olive oil
 * 3 tablespoons red wine vinegar
 * 2 garlic cloves, minced
 * 1 dash pepper
 * 1 dash basil

Directions

 * 1) Eggplant and Peppers: Peel, slice eggplants. Place in colander and salt lightly. Let stand 1/2 hour.
 * 2) Preheat grill.
 * 3) Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand 1/2 hour. Peel green pepper under running water. Dice eggplant slice green pepper. Place in large bowl.
 * 4) Potato: Boil potatoes until tender (about 10 minutes). Cool. Peel, dice and place in bowl with other vegetables.
 * 5) Other vegetables;Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well.
 * 6) Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well.
 * 7) Let marinate at room temperature at least 1/2 hour and then put in fridge. Toss and stir occasionally.