The Eggplant-Everything Salad

Ingredients:

• 1 Eggplant, cut into 1 inch cubes
• 4 Red Potatoes, cut into 1 inch cubes
• 2 Red bell peppers
• 5 Cloves garlic, coarsly minced
• Half a red onion, chopped
• 8 oz feta
• 1 Head romaine lettuce
• 1 Tbsp. basalmic vinegar
• 2 Tbsp. olive oil

Steps:

Spread the potatoes on a greased pan and bake at 375 degrees for 30 minutes, or until crisp on the outside and cooked all the way through.

(Optional: roasted red bell pepper) Smear olive oil over the red bell peppers and wrap them in tin foil and roast the in the oven, until the skin is barely attached the rest of the bell pepper (this takes about 15-20 minutes). Remove bell peppers and let them cool.

Meanwhile, sautée garlic, onion, and eggplant together in olive oil. Set aside to cool.

Shread the romaine lettuce and place in a bowl. Toss the somewhat cool eggplant-garlic-onion mix on top, and sprinkle with all the feta so the feta melts into the eggplant. Slice the bell pepper and throw on top. Then throw the potatoes on top, and top with the basalmic vinegar and olive oil. Season with black pepper, toss, and serve.

You can serve this hot or cold. This recipie allows for tremendous variety; try mixing spinach in with the romaine, try adding basil, etc.