Italian Eggplant Salad

Ingredients

• 6 eggplants
• 1 clove garlic, crushed
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons white sugar
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/4 teaspoon dried basil
• Salt and pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C). Puncture eggplants with a fork, and place on a baking sheet. Bake for 1 1/2 hours, or until soft, turning occasionally. Cool, then peel and dice.

In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Refrigerate for at least 2 hours before serving to marinate.