Eggplant Salad
Two clean slim washed eggplants cut into bite size cubes
One sliced onion
3 cloves chopped garlic
3 tablespoons oil
One lemon at least 1/3 of a cup of juice
One chopped fresh red pepper
1/2 cup fresh basil
1/2 cup fresh mint
3 teaspoons fresh oregano
One tablespoon honey
1/2 teaspoon red pepper flakes
1/2 to 1 teaspoon salt
Heat the oil and cook the onion, garlic and eggplant till it is almost soft about ten minutes. Stir fry often.
Add the red pepper, herbs, honey, salt and pepper.
Cook until the herbs are fragrant about another five minutes
Add the lemon juice
Let it come to room temperature.
Add 1/2 cup olives and 1/2 cup French feta cheese.
Toss together.
Serve over arugula dressed with lemon and olive oil.
Drizzle with just a touch of good olive oil and another squeeze of lemon.
Serve as a salad, side dish or a sandwich in pita bread.
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