Eggplant and Tomato Salad

This month’s recipe is a salad from my mum’s cookbook, full of summer goodness. Everyone who eats it will want the recipe!

tomato and eggplant salad

1 large eggplant (700g) cut into large cubes.
(If you have just picked it you can dispense with the salting of, but if it’s not fresh as a daisy, sprinkle with salt in a colander and leave for 15 minutes. Rinse, pat dry and put in an oven dish. Sprinkle with olive oil.)

2 red or orange capsicums – cut into chunks

2 red or brown onions – cut into wedges

6 cloves of garlic – peeled

500g tomatoes (skinned and chopped)

Put all these vege together onto an oven dish. Sprinkle with olive oil and salt.
Put both pans into a hot oven (220 degrees). Bake for 30mins, tossing halfway through.
Cook until roasted how you like. You may need to leave the eggplant in longer.

While they cook make the dressing by mixing together:

1/2c chopped mint or basil leaves

2T fine sliced sage

2T chopped thyme

2T orange juice

1T lemon juice

Put all of the roast vege into a bowl. Pour over dressing. This is equally delicious warm or cold.