Recipe: Eggplant, Lemon and Pepper Salad
Description: The mint and lemon really give this a fresh, lively flavor. This will keep in the fridge for a few hours but bring to room temperature before serving.
Ingredients: [{"text": "2 eggplants, diced"}, {"text": "1 red onion, chopped"}, {"text": "6 garlic cloves, kept whole"}, {"text": "2 red peppers, deseeded and chopped"}, {"text": "4 tablespoons olive oil"}, {"text": "4 tomatoes, chopped"}, {"text": "1 lemon, zest and juice"}, {"text": "4 tablespoons mint, chopped"}, {"text": "4 ounces black olives"}, {"text": "salt and pepper"}]
Instructions: Heat the oven to 425&deg;F.
Toss the eggplants, onion, garlic and peppers togeter with the oil and roast for 30 mins until the vegetables are tender. 
Tip into a bowl. This can be done a day ahead.
Add the tomatoes, lemon juice and zest and some seasoning. Stir in the mint and the olives.
Serve at room temperature.
