500 g eggplant, sliced
125 ml italian dressing
2 large tomatoes, cut into wedges
1 green pepper, seeded & cut into rings
1 small onion, sliced
50 ml pitted black olives, drained
225 g mixed lettuce leaves
Arrange eggplant slices on broiler pan. Brush with dressing. Place 4 inches (10 cm) from preheated broiler. Broil for 5 minutes. Remove from heat and set aside to cool.
In a small bowl; combine tomatoes, peppers, onion, olives and lettuce.
Cut eggplant into strips. Add to bowl with other vegetables. Pour dressing over vegetables. Toss gently.
Serves 4