Spanish Tapas Menu: Tomato Eggplant Salad

Serves 6 to 8 
This tomato eggplant salad is simple and tasty. I like to use the long, skinny Japanese eggplants because they can be sliced into little rounds or cut into half-moon shapes. If tomatoes are not in season, use good-quality canned tomatoes instead. Marjoram or oregano can be used instead of basil. A roasted red bell pepper also is tasty in this dish, and sometimes I add kalamata olives instead of capers. Serve as a small tapas salad with bread or garlic toast.
<ul>
<li>3 Italian or Japanese eggplants OR 1 large eggplant, cut into ¼-inch slices</li>
<li>2 tablespoons olive oil</li>
<li>Salt and freshly ground pepper</li>
<li>1 small onion, diced</li>
<li>1 large ripe tomato OR 2 medium tomatoes, diced</li>
<li>2 garlic cloves, minced or pressed</li>
<li>2 tablespoons capers</li>
<li>About 2 tablespoons extra virgin olive oil</li>
<li>2 tablespoons sherry or red wine vinegar</li>
<li>Pinch sugar</li>
<li>½ cup basil leaves, cut into chiffonade (thin strips)</li>
</ul>
<ol>
<li>Preheat oven to 350 degrees. Slice eggplant; if using large eggplant, cut slices into smaller, bite-size pieces. Toss with 2 tablespoons oil, then place in a single layer on a baking sheet. Season with salt and pepper. Bake about 15 minutes, turning once or twice, until tender and cooked but not too soft.</li>
<li>Transfer eggplant to a bowl. Add onion, tomato, garlic and capers. 
In another small bowl, combine olive oil with vinegar and sugar. Season with salt and pepper; blend well with a fork.</li>
<li>Drizzle vinaigrette over salad and toss. Add basil and toss again, then taste for seasoning; adjust with salt, pepper, oil or vinegar. Serve immediately or keep at cool room temperature for about an hour. (If you refrigerate it, bring to cool room temperature before serving.)</li>
</ol>

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Contributing editor Susan Belsinger of Brookeville, Maryland, cooks up an astounding array of delicious herbal recipes, articles, books and lectures.

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