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- 2 x Cloves crushed garlic
- 2 tbl Dry red wine
- Juice from 1 lemon
- 1/4 cup olive oil
- 1/4 cup Safflour oil
- 1/2 cup wine vinegar
- 1/2 tsp salt
- 1 tsp basil
- 1/2 tsp oregano
- Slice, peel and lightly salt Eggplant. Let stand 10 mins. Broil until brown on both sides. Slices should be tender.
- Prepare marinade. Chop still warm Eggplant into bite size chunks. Cover with marinade and let it absorb as it cools. Chill 2 hours.
- Just before serving cut the other vegetables into small chunks. Toss with Eggplant.