Eggplant, Lemon and Caper Salad

  • 11/2 lbs eggplant
  • 1 tsp salt
  • 4 TB olive oil
  • Grated zest and juice of 1 lemon
  • 2 TB capers, rinsed
  • 12 pitted green olives
  • 1 small garlic clove, minced
  • 3 TB chopped flat leaf parsley
  • Salt and freshly ground pepper

Cut the unpeeled eggplant into 1 inch cubes. Place in a colander, sprinkle with the salt. Set aside for a half hour, then rinse under cold water and pat dry with paper towels. Heat the olive oil in a large skillet and cook the eggplant over medium heat, stirring frequently, until softened and starting to brown slightly, about 10 minutes. Depending on the size of your skillet, this may need to be done in two batches so that all of the eggplant browns nicely. Drain on paper towels and season with a sprinkle of salt. Place the cooled eggplant in a large serving bowl and toss with the lemon juice and zest, capers, olives, garlic and parsley. Season with salt and pepper to taste. Serve at room temperature.