2 small eggplants
2 medium tomatoes
1 green pepper
1 sweet red pepper
Ingredients (use vegan versions):
2 cloves crushed garlic 2 tablespoon dry red wine juice from 1 lemon 1/2 cup wine vinegar 1/2 teaspoon sale black pepper 1 teaspoon basil 1/2 teaspoon each oregano & thyme 1/2 teaspoon oregano & thyme I added more vinegar to make it enough liquid
Slice peel & lightly sale eggplant. Let stand 10 minutes. Broil until brown on both sides. Dont undercook or overcook. Slices should be just tender enough so fork can slide in.
Prepare marinade. Chop the still-warm eggplant into bite-sized chunks, cover with marinade & let it absorb as it cools. Chill marinating eggplant for 2 hours.
Just before serving, cut the other vegetables into small chunks & toss with eggplant.
Serve on greens, topped with yogurt.