Marinated Eggplant and Ham Salad

• 3 small eggplants, unpeeled
• salt water
• 12 lb virginia baked ham, diced
• 14 cup balsamic vinegar
• 2 large garlic cloves, crushed
• 12 teaspoon kosher salt
• 18 teaspoon fresh ground black pepper
• 14 teaspoon onion powder
• 12 tablespoon basil, roughly chopped
• 12 tablespoon oregano, roughly chopped
• crushed red pepper flakes, to taste
• 14 cup salad oil
• 14 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 12 cup red pepper, julienne
• 1 small mild red onion, sliced thin and separated into rings
• 14 cup fresh parsley, roughly chopped
• 12 cup grape tomatoes, for garnish
• 14 cup oil-cured black olive, for garnish

1. Cut eggplants into 1/2-inch cubes (DO NOT PEEL); add to boiling salted water in a large, deep sacuepot.
2. Boil gently (6-8 minutes), uncovered; stir ocassionally.
3. Drain well.
4. Transfer the eggplant to a large bowl; add the diced ham.
5. Set aside.
6. To a medium-size mixing bowl whisk together the vinegar, garlic, salt, pepper, onion powder, basil, oregano, and pepper flakes.
7. Gradually beat in the oils, lemon juice and lemon zest until well combined.
8. Pour the marinade over the eggplant and ham; add the red peppers and the onion rings; toss gently.
9. Chill for 1 hour.
10. Just before serving, mix in the parsley.
11. Mound the salad on a large, chilled serving platter; garnish with tomatoes and olives.

eggplants, salt water, virginia baked ham, balsamic vinegar, garlic, kosher salt, ground black pepper, onion powder, basil, oregano, red pepper, salad oil, olive oil, lemon juice, lemon zest, red pepper, red onion, fresh parsley, grape tomatoes, oilcured black olive

Taken from www.food.com/recipe/marinated-eggplant-and-ham-salad-381633 (may not work)