Eggplant, Lemon and Pepper Salad

• 2 eggplants, diced
• 1 red onion, chopped
• 6 garlic cloves, kept whole
• 2 red peppers, deseeded and chopped
• 4 tablespoons olive oil
• 4 tomatoes, chopped
• 1 lemon, zest and juice
• 4 tablespoons mint, chopped
• 4 ounces black olives
• salt and pepper

1. Heat the oven to 425F.
2. Toss the eggplants, onion, garlic and peppers togeter with the oil and roast for 30 mins until the vegetables are tender.
3. Tip into a bowl.
4. This can be done a day ahead.
5. Add the tomatoes, lemon juice and zest and some seasoning.
6. Stir in the mint and the olives.
7. Serve at room temperature.

eggplants, red onion, garlic, red peppers, olive oil, tomatoes, lemon, mint, black olives, salt

Taken from www.food.com/recipe/eggplant-lemon-and-pepper-salad-354692 (may not work)