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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37234/full/37234/eggplant-salad-with-olives/ <br /><br /> <b>Eggplant Salad with Olives</b> <br /> Tuesday, February 17, 2009 | by <br /><br />Makes 2 cups<br /><br />2 Tbs. olive oil<br />2 cloves garlic minced<br />1 small onion, chopped<br />1/2 red bell pepper chopped<br />4 small eggplants, baked until soft<br />1/2 cup balsamic vinegar<br />1/2 cup Greek black olives,<br />pitted and coarsely chopped<br />1/4 cup toasted pine nuts<br />pinch cayenne<br />salt<br /><br />Heat oil in a medium skillet heat oil. Cook garlic, onion and pepper 5 minutes. Add vinegar and continue cooking until thick and syrupy. Cut eggplant into strips and add remaining ingredients. Cook another 3 minutes and taste for salt.<br /><br />Sprinkle with basil and serve warm or at room temperature with pita bread.<br />(Louise Fiszer)<br />

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