Ratatouille Salad

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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

 

 

1. 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.

2. 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.

 

 

 

 

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Nutrition Information

 

 

1 Serving: Calories 105 (Calories from Fat 80 ); Total Fat 9 g

(Saturated Fat 1 g); Cholesterol 0mg; Sodium 230 mg; Total

Carbohydrate 7 g (Dietary Fiber 2 g); Protein 1 g Percent Daily

Value*: Vitamin A 4 %; Vitamin C 30 %; Calcium 2 %; Iron 4 %

Exchanges: 1 1/2 Vegetable; 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.