Serves: 4
Total Calories: 153

DRESSING
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons sugar
SALAD
1 medium sized eggplant
1 pound firm ripe tomato such as Roma or plum
8 scallion chopped, green stems included
1/3 cup halved or quartered olives of your choice
1/4 cup capers rinsed and drained
2 cloves garlic finely minced
GARNISH
1/4 cup pine nuts
1/4 cup chopped fresh basil

1. Peel the eggplant and dice it into 1/2-inch pieces. To cook, place the eggplant in a microwave-safe bowl. Add 1 tablespoon of water, cover with plastic wrap, and cook on high for 6 to 7 minutes, or until tender. Alternatively, place the eggplant in a saucepan, cover with water, and simmer for 10 to 12 minutes, or until tender. Set aside and allow to cool.

2. Transfer the cooled eggplant to a large bowl. Add the tomatoes, scallions, olives, capers, and garlic, and toss to mix.

3. Place all of the dressing ingredients in a small bowl, and whisk together to mix. Pour the dressing over the vegetables and toss gently to mix. For full flavor, set aside for at least 30 minutes.

4. To toast the pine nuts, place the nuts in a small skillet that has been preheated over medium-high heat. Heat, shaking the pan to keep the nuts moving, until the nuts turn golden in color. Remove from the pan and allow to cool.

5. To serve, divide the salad among 4 plates. Sprinkle with the chopped basil and pine nuts, and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 153
Calories from Fat: 90

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