Summer Vegetable Salad
|Eggplant||3⁄4 Pound, diced|
|Olive oil||3 Tablespoon|
|Yellow onion||1 Medium, sliced|
|Zucchini||3⁄4 Pound, sliced|
|Red bell pepper||1 , cut in to chunks|
|Green bell pepper||1 , cut in to chunks|
|Yellow bell pepper||1 , cut in to chunks|
|Tomatoes||3 , skinned and chopped|
|Chopped fresh basil||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
Put eggplant in a colander, sprinkle with salt and let stand 30 minutes to drain.
Rinse and dry.
Heat oil in a large skillet, add eggplant and onion and cook over medium heat 5 minutes.
Add zucchini and peppers and cook over low heat 15 minutes, turning them over until tender.
Transfer vegetables to a large serving bowl.
Stir in tomatoes, basil, salt and pepper; let cool.
Chill before serving.
Sprinkle with chopped parsley.