Ingredients
1
small eggplant (1 pound)
1
cup water
1/4
teaspoon salt
1/3
cup olive or vegetable oil
2
tablespoons lemon juice
2
teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2
teaspoon salt
1/2
teaspoon ground mustard
1/8
teaspoon pepper
2
medium tomatoes, chopped (1 1/2 cups)
1
medium zucchini, thinly sliced (2 cups)
1
small onion, sliced and separated into rings
1
small green bell pepper, chopped (1/2 cup)
1/3
cup chopped fresh parsley
Preparation
Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
