Eggplant Salad

1-2 medium eggplants, diced
Juice of 1/2 lemon
1.2 cup chopped celery
1 small onion, optional
2 large firm tomatoes, peeled and diced
2 tbsp red wine vinegar
2 tsp fresh oregano, parsley or chives chopped
1/2 tsp crushed garlic
Crisp lettuce or salad greens
Sliced olives for garnish

Cook the eggplant cubes in boiling water with a little salt and lemon juice added, until soft.Drain well.

Combine eggplant, celery, onions, and tomatoes in a bowl. Make a dressing with the vinegar, herbs, and garlic.

If desired, a tablespoon or two of olive oil may be added to the dressing.

Whisk the dressing with a fork and pour over the vegetables, toss lightly to mix. Then arrange on the lettuce and garnish with olive slices.