Title: Anne's summer salad
 Categories: Salads, Vegetables
      Yield: 4 Servings
 
      3 sm Eggplants
    1/2    Green pepper
      1 lg Tomato
      3 lg Celery stalks
      3 sm Potatoes, new
     12    Black olives

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Olive oil
      3 tb Red wine vinegar
      2    Garlic cloves, minced
      1 ds Pepper
      1 ds Basil
 
  Eggplant & Peppers: Peel, slice eggplants. place in colander and salt
  lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant slices and
  green pepper. (Eggplant should be lightly browned and outer green
  pepper skin charred). Place green pepper in paper bag, let stand 1/2
  hour. peel green pepper under running water. dice eggplant slice and
  green pepper. Place in large bowl.
  
  Potato: Boil potatoes until tender (about 10 minutes). Cool. peel,
  dice and place in bowl with other vegetables.
  
  Other vegetables; Peel, seed and chop tomato. Chop celery. Slice
  pitted black olives. Put tomatoes, celery and olives in bowl. mix
  well.
  
  Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over
  vegetables in bowl. Toss well. Let marinate at room temperature at
  least 1/2 hour and then put in fridge. Toss and stir occasionally.
  
  *I used stovetop grill but a BBQ or broiler could be used.