Eggplant Salad

Description

1. 2 large or 3 medium eggplant, peeled,
cut in 1/4" slices. Broil eggplant, brushing
each side with oil as they broil.

2. Broil 4-5 large green peppers, seeded and
cut into quarter slices. Remove skin after
cooled.

3. Chop 1 bunch parsley and 1 red onion. Mix
together.

4. Slice 4-5 large tomatoes.

Assemble salad in a 13x9 Pyrex dish.

5. Layer eggplant, tomatoes, green peppers,
and parsley/onion. Repeat layer.

Pour medium bottle of Italian dressing over all.
Let marinate. Cut into squares to serve.

Serves 12.