Ingredients:
6 cups diced peeled eggplant
3 tomatoes
1 Tbsp chopped basil
1/4 c white wine vinegar
1/2 c olive oil
1 tsp chopped garlic
salt and pepper
Cooking Instructions:
Mix all ingredients except eggplant in a blender or food processor. Blanch the eggplant in salted water until tender. Drain well and toss with dressing and chill
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