Norton from Virginia

[Innkeeper]

EGGPLANT SALAD:

1 (1/4 lb) White onion
1 (1 lb) Eggplant
2 Sweet red peppers (preferably long Italian type)
1 (1/4 lb) Very ripe tomato
1/2 tsp Crushed garlic
1 tbl Mince parsley (preferably Italian flat leaf)
2 tbl Olive oil
1 tbl Red wine vinegar
1/4 tsp Dijon mustard
Pinch salt
Pinch Sweetener
Few grindings from pepper mill

In the morning (after breakfast) peel and quarter onion. Cut stem from eggplant. cut in half lengthwise, and put skin side up in ungreased roasting pan with lid along with peppers and onion. Roast, uncovered, at 375 degrees for 17 minutes. Turn onion and peppers, and roast 17 minutes more. Remove from oven, cover, and let sit until cool (or until evening when you finish salad). Peel, seed, and chop peppers and eggplant. Also chop onion and tomato. Combine in a bowl. In a small bowl, whisk together remaining ingredients. Toss with vegetables. Serve. Stores in refrigerator almost indefinitely, but should be brought to room temperature before serving. If you have a large enough roasting pan you can make a double or more batches at a time, since it does keep well. Serve with strong flavored Mediterranean meat or fish, especially lamb.