Eggplant Salad (version XXI)

1 pound eggplant
1/3 cup oil
2 cups peeled, seeded and chopped tomatoes
1/2 cup chopped parsley
1/2 cup chopped red onions
1/4 cup chopped fresh mint
vinaigrette sauce
Vinaigrette Sauce
1/4 teaspoon salt
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
9 tablespoons olive oil

Peel the eggplant and cut into 1/2 inch cubes. Salt the cubes and let drain for 30 minutes. Dry the eggplant and sauté it in hot oil until browned on all sides. Reduce heat and cook to just barely tender. Remove to a colander and let drain to remove excess oil. When cool, combine with tomatoes, parsley, onions, and mint. Dress with vinaigrette and season with salt and pepper.

Vinaigrette Sauce
Blend all ingredients and pour over salad.

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