Eggplant Salad with Tomatoes

Name: Eggplant Salad with Tomatoes
Yield: 4
Ingredients: 1 medium eggplant; 1 clove of garlic, minced; 4 tablespoons of vinegar; 2 tablespoons of capers; 3 tomatoes, seeded and cut into cubes; 3 tablespoons of olive oil; 3 cups of cooked macaroni; Salt and black pepper to taste

1
1 medium eggplant
2
1 clove of garlic, minced
3
4 tablespoons of vinegar
4
2 tablespoons of capers
5
3 tomatoes, seeded and cut into cubes
6
3 tablespoons of olive oil
7
3 cups of cooked macaroni
8
Salt and black pepper to taste

Ingredients

1
1 medium eggplant
2
1 clove of garlic, minced
3
4 tablespoons of vinegar
4
2 tablespoons of capers
5
3 tomatoes, seeded and cut into cubes
6
3 tablespoons of olive oil
7
3 cups of cooked macaroni
8
Salt and black pepper to taste

Directions

1
Cut the eggplant into small cubes, leaving the skin on
2
Cook it in a pot with water and salt for about 8 minutes or until it's tender but still firm
3
Drain well and let it sit on paper towels to remove excess moisture
4
In a bowl, mix together the garlic, salt, vinegar, capers, tomatoes, eggplant, and black pepper
5
Check the seasoning, cover, and refrigerate for 1 hour
6
Mix with macaroni and drizzle with olive oil.