Mediterranean Salad

Ingredients:

1 large eggplant, sliced into 1/2" thick pieces

3-4 heirloom tomatoes

3 bell peppers (red, green and yellow)

1/2 medium red onion, sliced thinly

6-8 Kalamata olives

1-2 tablespoons capers

1/2 cup fresh parsley, chopped

2-3 tablespoons extra virgin olive oil

2 tablespoons Balsamic vinegar

Salt

Instructions:

Preheat the oven to 400 F. Place eggplant rings in large pan and bake until ready.  Remove from oven and keep them in a jar with some olive oil for few hours. Grill the peppers and let sit until cool enough to peal. Cut up them and the tomatoes into bite-sized pieces. Thinly slice red onion and mash it with some salt and 1 tablespoon of Balsamic vinegar. In large salad bowl toss together baked eggplant rings and peppers, tomatoes and onions with olive oil and the rest of Balsamic vinegar. Add Kalamata olives and capers, and toss again. Season to taste with salt. Sprinkle with the finely chopped parsley.