Eggplant Salad

• 1/2 cup olive oil
• 3 tbsp. lemon juice
• 3/4 tsp. kosher salt
• 1/2 tsp. pepper
• 1 3/4 lb. eggplant, cut into 1-inch chunks
• 3 oz. feta
• 1 clove garlic, minced
• 1 tbsp. capers
• 1 lb. mixed bell peppers, seeded and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/4 cup mint leaves

1. Preheat oven to 425 degrees
2. Whisk together oil, lemon juice, salt and pepper
3. Toss eggplant with 1/3 of vinaigrette, reserve the rest
4. Arrange on baking sheet
5. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool a bit so won't melt feta
6. Whisk feta, garlic and capers in reserved vinaigrette
7. In large bowl, combine eggplant, peppers, tomatoes and mint
8. Toss with vinaigrette, and serve immediately or within a couple hours (holds up all day, not much longer)

olive oil, lemon juice, kosher salt, pepper, eggplant, feta, clove garlic, capers, mixed bell peppers, cherry tomatoes, mint leaves

Taken from www.epicurious.com/recipes/member/views/eggplant-salad-50003520 (may not work)