Macedonian Salad (version II)

2 small eggplants
2 medium tomatoes
2 scallions
1 cucumber
1 green pepper
1 sweet red pepper
chopped parsley
2 cloves crushed garlic
2 tablespoons dry red wine
juice from 1 lemon
1/2 cup wine vinegar or more
1/2 teaspoon salt
black pepper
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme

Slice peel and lightly salt eggplant. Let stand 10 minutes. Broil until brown on both sides. Don't undercook or overcook. Slices should be just tender enough so fork can slide in.

Prepare marinade. Chop the still-warm eggplant into bite-sized chunks, cover with marinade and let it absorb as it cools.

Chill marinating eggplant for 2 hours. Just before serving, cut the other vegetables into small chunks and toss with eggplant.

Serve on greens, topped with yogurt.

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