Macedonian Salad II

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
• juice from 1 lemon
• 3/4 C white vinegar
• 1/2 tsp sale
• black pepper
• 1 tsp basil
• 1/2 tsp each oregano & thyme
• 1/2 tsp oregano & thyme

Directions

1. Slice peel & lightly sale Eggplant.
2. Let stand 10 minutes.
3. Broil until brown on both sides.
4. Don't undercook or overcook.
5. Slices should be just tender enough so fork can slide in.
6. Prepare marinade.
7. Chop the still-warm Eggplant into bite-sized chunks, cover with marinade & let it absorb as it cools.
8. Chill marinating Eggplant for 2 hours.