Eggplant Salad

Name: Eggplant Salad
Yield: 6
Ingredients: 3 eggplants; 1 large onion; 1 yellow bell pepper; 1 green bell pepper; 1 red bell pepper; 1 minced garlic clove; 1 sprig of rosemary; 2 soup spoons of chopped fresh parsley; 3 soup spoons of black olive brine; Oregano to taste; 1/2 cup of olive oil; 1/4 cup of balsamic vinegar; Salt to taste

1
3 eggplants
2
1 large onion
3
1 yellow bell pepper
4
1 green bell pepper
5
1 red bell pepper
6
1 minced garlic clove
7
1 sprig of rosemary
8
2 soup spoons of chopped fresh parsley
9
3 soup spoons of black olive brine
10
Oregano to taste
11
1/2 cup of olive oil
12
1/4 cup of balsamic vinegar
13
Salt to taste

Ingredients

1
3 eggplants
2
1 large onion
3
1 yellow bell pepper
4
1 green bell pepper
5
1 red bell pepper
6
1 minced garlic clove
7
1 sprig of rosemary
8
2 soup spoons of chopped fresh parsley
9
3 soup spoons of black olive brine
10
Oregano to taste
11
1/2 cup of olive oil
12
1/4 cup of balsamic vinegar
13
Salt to taste

Directions

1
Cut the eggplants, onion, and bell peppers into strips
2
The eggplant slices should soak in water with salt for half an hour before being squeezed out
3
Place the eggplant, onion, bell peppers, garlic, rosemary, parsley, black olive brine, and oregano in a baking dish
4
Season with half of the balsamic vinegar and salt
5
Bake in a medium oven preheated for 40 minutes
6
Remove from the oven, drizzle with the remaining olive oil, and let cool before serving.