Eggplant Salad Country-Style

This was a hit at our Greek-themed dinner. The 2 cups served 5, leaving several people wanting a bit more. I made the salad the day before, using only 3tbl olive oil (rather than 4tbl) since it seemed like too much sauce for the amount of veggie material. Easy and delicious.

Excellent flavour, especially after an overnight rest in the fridge, but far too oily for my taste. Fortunately, I was able to pour off the excess oil without any great loss of flavour.

We enjoyed it as an open-faced sandwich topping on this toasted bread….chopped a little more finely, it would make great bruschetta.