Ratatouille Salad

Sorce	liam_tmtTitanium
Caloric	:1 Serving: Calories 105 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 230 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 1 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 30 %; Calcium 2 %;
Ingridients	Prep Time:30 min Start to Finish:4 hr 40 min Makes:8 servings 1 small eggplant (1 pound) 1 cup water 1/4 teaspoon salt 1/3 cup olive or vegetable oil 2 tablespoons lemon juice 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/8 teaspoon pepper 2 medium tomatoes, chopped (1 1/2 cups) 1 medium zucchini, thinly sliced (2 cups) 1 small onion, sliced and separated into rings 1 small green bell pepper, chopped (1/2 cup) 1/3 cup chopped fresh parsley
Instructions	1. Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain. 2. Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.