This salad is typical from Provence, France. Well... the matter is that is colorful, different, and delicious!
Ingredients:
Place the eggplant slices in a colander. Sprinkle salt and leave them for about 30 minutes. Rinse with water and dry them in paper towels.
Heat half of the oil in a frying pan, add the eggplant slices, and sauté them on both sides. Place them in a bowl.
Add the remaining oil and sauté the zucchini and red pepper for about 10 minutes.
Add the garlic and pepper continuing for 2 more minutes.
Add this to the eggplant already in the bowl with the sliced tomatoes, olives, parsley, lemon juice, and toss them thoroughly.
Let it cool. Serve with diner rolls.
Serves: 6
Enjoy!
Ingredients:
- 1 small eggplant sliced
- 1/4 cup olive oil
- 1 3/4 sliced zucchini
- 1 red bell pepper, cored, seeded, and sliced
- 2 cloves garlic, crushed
- 4 tomatoes, sliced
- 2 TB chopped parsley
- 1/3 cup black olives, halved and pitted
- 1 TB lemon juice
- pepper to taste
Place the eggplant slices in a colander. Sprinkle salt and leave them for about 30 minutes. Rinse with water and dry them in paper towels.
Heat half of the oil in a frying pan, add the eggplant slices, and sauté them on both sides. Place them in a bowl.
Add the remaining oil and sauté the zucchini and red pepper for about 10 minutes.
Add the garlic and pepper continuing for 2 more minutes.
Add this to the eggplant already in the bowl with the sliced tomatoes, olives, parsley, lemon juice, and toss them thoroughly.
Let it cool. Serve with diner rolls.
Serves: 6
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| Provençal Salad |