Categories: Salads 
      Yield: 4 servings 
  
      3 sm Eggplants; -OR- 
      1 lg -Eggplant 
    1/2 ea Green pepper 
      1 lg Tomato 
      3 lg Celery stalks 
      3 sm Potatoes, new 
     12 ea Black olives 
 
----------------------------------DRESSING---------------------------------- 
    1/2 c  Olive oil 
      3 T  Red wine vinegar 
      2 ea Garlic cloves; minced 
      1 ds Pepper 
      1 ds Basil, dried 
  
  I used vegetables on hand. Other in-season vegetables (ie. beans) could be 
  used. As well, feta cheese or mozzarella cheese could be added. EGGPLANT & 
  PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let 
  stand 1/2 hour. Preheat grill*. Grill eggplant slices and green pepper. 
  (Eggplant should be lightly browned and outer green pepper skin charred). 
  Place green pepper in paper bag, let stand 1/2 hour. peel green pepper 
  under running water. Dice eggplant slices and green pepper. Place in large 
  bowl. POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel, 
  dice and place in bowl with other vegetables. OTHER VEGETABLES: Peel, seed 
  and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, 
  celery and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar, 
  garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let 
  marinate at room temperature at least 1/2 hour and then put in fridge. Toss 
  and stir occasionally.