Eggplant Picnic Salad
2 small eggplant, peeled and cubed
1/2 cup olive oil
Saute 10 to 15 minutes, until soft
1 large onion, cut in small chunks
1 1/2 cups chunked celery
1 cup chunked green pepper
1 cup pitted black olives
1 1/2 cups bottled chili sauce
1 teaspoon salt, pepper to taste
1/2 cup red wine vinegar
1/4 cup water
Mix with saut�ed mixture and marinate overnight.
Serves 8 |