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RECIPE OF THE WEEK #420

Eggplant, Lemon
and Caper Salad

1 large eggplant, about 1 1/2 pounds
1 teaspoon salt
4 tablespoons olive oil
Grated zest and juice of 1 lemon
2 tablespoons capers, rinsed
12 pitted green olives
1 small garlic clove, chopped
2 tablespoons chopped fresh flat-leaf
Parsley
Salt and freshly ground black pepper

Cut the eggplant into 1-inch cubes. Place the cubes in a colander and sprinkle with the salt.

Set aside for 30 minutes, then rinse thoroughly under cold running water. Pat dry with paper towels. Heat the olive oil in a large frying pan. Cook the eggplant cubes over medium heat for about 10 minutes, tossing regularly, until golden and softened.

You may need to do this in two batches to ensure that all the eggplant cubes brown well. Drain on paper towels and season with a little salt.

Place the eggplant cubes in a large serving bowl and toss with the lemon zest and juice, capers, olives, garlic and chopped parsley.

Season with salt and pepper. Serve at room temperature. Serves 4.