Provencal Eggplant Salad With Olives And Capers Recipe - Cooking Index

Ingredients

• 2 Eggplants - 3 lbs. Total
• 2 Garlic cloves - finely minced (large)
• 1/4 cup 59ml Extra-virgin olive oil
• 2 tablespoons 30ml Strained lemon juice
• 2 teaspoons 10ml Chopped fresh thyme or 3/4 teaspoon 3.8ml Dried thyme
• Salt - to taste
• Freshly-ground black pepper - to taste
• 1/2 cup 118ml Pitted black olives - quartered, or Cut into large dice
• 1/2 cup 118ml Pitted green olives - quartered, or Cut into large dice
• 1 tablespoon 15ml Capers - drained, and Chopped if large, left whole if small
• 3 tablespoons 45ml Chopped Italian parsley