Eggplant And Green Bean Salad
|Eggplant||1 Pound (1 Medium One)|
|Fresh green beans||1 Pound|
|Olive oil||3 Tablespoon|
|Sweet red pepper||1 , seeded and cut into strips|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1⁄2 Teaspoon|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Capers||1 Tablespoon, drained|
Once peeled, slice the eggplants it into rounds.
Salt both sides and stand the slices in a colander to drain for 30 minutes.
Rinse the slices, squeeze out the moisture, and pat them dry.
Cut the eggplant into strips.
After snipping off their ends, cut the green beans diagonally into 3-inch lengths.
Steam the beans for 7 minutes, or until tender-crisp.
Rinse the beans in cold water to stop the cooking action.
Heat the olive oil in a large skillet.
Saute the eggplant with the sweet red pepper over medium-high heat, stirring often, until the eggplant is just tender.
Stir in the garlic and continue to cook for about 2 minutes.
Season with oregano, and salt and pepper.
Combine the eggplant with its oil, the red pepper, and the green beans in a salad bowl.
Toss with the vinegar and capers.
Let the salad cool and serve it at room temperature.
If it must be refrigerated, let it come to room temperature before serving.