Eggplant Salad

• 1 medium eggplant
• 12 cup celery, diced
• 12 cup red bell pepper, strips
• 2 tablespoons capers
• 13 cup olive oil
• 13 cup tarragon vinegar
• 1 garlic clove
• 2 tablespoons fresh parsley, minced
• 1 sprig fresh dill
• 1 teaspoon fresh oregano
• salt & pepper

1. Steam eggplant until barely tender (about 15 minutes).
2. Cut into 1 inch cubes.
3. Add veggies.
4. Blend dressing ingredients together and pour over eggplant mixture, tossing gently.
5. Refrigerate 24 hours and serve cold.

eggplant, celery, red bell pepper, capers, olive oil, tarragon vinegar, garlic, fresh parsley, dill, fresh oregano, salt

Taken from www.food.com/recipe/eggplant-salad-253639 (may not work)