Eggplant Salad (version XVII)

1 pound eggplant, cut crosswise into 1/4 inch slices
1/2 cup light Italian dressing
2 large tomatoes, cut into wedges
1 green bell pepper, seeded and cut crosswise into 1/4 inch rings
1 small onion, cut into 1/4 inch slices
1/4 cup pitted black olives, drained
1/2 pound mixed lettuce leaves, or garden salad

Turn on broiler. Arrange eggplant slices on a broiler pan. Brush with dressing. Place 4 inches from heat source and broil 5 minutes. Turn and brush with dressing. Broil another 5 minutes. Remove from heat and set aside to cool. Combine remaining ingredients in a non-reactive bowl. Cut eggplant slices into 1/2 inch strips and add to vegetables. Pour dressing over vegetables. Toss gently and serve.



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