Eggplant can be served in any number of ways...as a vegetable accompaniment, a main course, a salad, or a small entree. This dish is a little like a salad, but is best served as a dip. Scooped up with small wedges of pita bread, it is a healthy low-calorie appetizer.
2 eggplants (about 1 pound, each) peeled
and cut into 1/4-inch slices
1 tablespoon oil
2 large tomatoes, peeled, seeded and finely
chopped or 1 can
(1 pound) stewed tomatoes, drained, seeded and chopped
1 onion, minced (about 1/2 cup)
2 cloves garlic, minced
12 black pitted olives, sliced
1 tablespoon olive oil
1 tablespoon vinegar
2 tablespoons lemon juice or more to taste
salt and pepper to taste
Place eggplant in a 9x13-inch baking pan, drizzle with oil, and cover pan tightly with foil. Bake in a 350° oven for 30 minutes, or until eggplant is soft. Finely chop eggplant and toss in a large bowl with the remaining ingredients. Cover bowl and refrigerate. Before serving, taste and adjust seasonings. Serve with lavosh crackers or wedges of pita bread. Serves 8.
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