Bake at 375 for 15 min. on an oiled cookie sheet, one large eggplant, peeled and cubed.

While still warm, toss in dressing:

4 T. olive oil
2 T. red wine vingear
1 clove garlic, minced
1/2 tsp. salt
fresh pepper
1/2 tsp. basil
1/4 tsp thyme and oregano
1 T. lemon juice


1/4 cup minced parsley
2 small scallions, chopped
1/2 red pepper, minced
1/2 green pepper, minced
1 tomato, diced

Serve on lettuce with olives and feta cheese.