AP images-Ingredients: small eggplant (1 pound), 1 cup water, 1/4
teaspoon salt , 1/3 cup olive or vegetable oil, 2 tablespoons lemon
juice, 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried
basil leaves, 1/2 teaspoon salt , 1/2 teaspoon ground mustard, 1/8
teaspoon pepper, 2 medium tomatoes, chopped (1 1/2
cups), 1 medium zucchini, thinly sliced (2 cups), 1 small onion, sliced
and separated into rings, 1 small green bell pepper, chopped (1/2 cup) ,
1/3 cup chopped fresh parsley. Directions:
Cut eggplant into 1/2-inch
cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart
saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer
uncovered 5 to 8 minutes or until tender; drain. Mix oil, lemon juice,
basil, 1/2 teaspoon salt, the mustard and pepper in large glass or
plastic bowl. Add eggplant and remaining ingredients; toss. Cover and
refrigerate about 4 hours or until chilled. Less
