Neapolitan Salad

2 cups cubed eggplant
2 tbs olive oil
2 tbs red wine vinegar
1 large clove garlic, minced
1 tsp dried basil leaves, crushed or 1 tbs chopped fresh basil
Dash pepper
One 5 oz can premium chunk white chicken, drained
1/2 cup chopped tomato
1/2 cup green pepper, cut in 1/2 inch squares
1/4 cup chopped onion

In boiling salted water, cook eggplant 5 minutes; drain well. in medium bowl, combine oil, vinegar, garlic, basil and pepper. Add eggplant; toss to coat. Add chicken, tomato, pepper squares and onion; toss gently to coat. Cover; refrigerate until serving time, at least 2 hours.

Makes 2-1/2 cups or 2 servings

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Cajun Country -- New Iberia, Louisiana