Eggplant Salad

Ingredients

• 3 small eggplants, cut into 1/4 inch slices
• 2 large ripe tomatoes, sliced
• 500 g bocconcini cheese, sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 Tablespoons dark vinegar
• 2 garlic cloves, minced
• 3 Tablespoons fresh lemon juice
• 1 teaspoon sugar
• Salt & pepper

Directions

1. In large frying pan, fry eggplant in olive oil until tender and browned on both sides. About 8-10 minutes.
2. Set aside to cool.
3. In large salad bowl, mix salad ingredients and toss.
4. Cover and refrigerate until just before serving.