Eggplant Salad

Course : Eggplant
Serves: 1
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Ingredients:

1 small eggplant -- pared, cut into 1-inch cubes
1 small onion -- minced
2 medium tomatoes -- cut into wedges
1 small green pepper -- chopped
1/2 cup sliced celery
1 teaspoon salt
1/4 cup wish-bone italian dressing
 

Preparation / Directions:

In medium saucepan, in 1-inch boiling salted water, cook eggplant covered, 5 minutes or until just tender; drain. Combine eggplant, onion, tomatoes, green pepper, celery, salt and Italian dressing; cover and chill. Makes 4 to 6 servings.


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