Eggplant Salad

• 1 large eggplant
• 1 large tomato, peeled and chopped
• 1 garlic clove, crushed
• 1/2 cup finely chopped onion
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. olive oil
• 1 tsp. dried whole marjoram
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 6 small tomatoes, cored
• Lettuce leaves
• 18 pitted ripe black olives

Ingredients:

Pierce eggplant with a fork several times, and bake at 350 degrees for 1 hour. Let cool to touch; peel and chop eggplant into 1/2 inch cubes. Add chopped tomato and next 8 ingredients, stirring well. Chill. Cut each tomato into 4 wedges, cutting only halfway through tomato. Gently spread wedges, and place a spoonful of eggplant mixture into tomatoes. Place on lettuce leaves and garnish with olives.

By Robin