CHICKPEA EGGPLANT SALAD

1 LARGE EGGPLANT, DICED AND SALTED

SALT

1/2 C OLIVE OIL

1 CAN CHICKPEAS, RINSED

1 LARGE TOMATO, CHOPPED

2 CLOVES GARLIC, FINELY CHOPPED

1 TSP DRIED OREGANO

SALT AND PEPPER

1/4 C OLIVE OIL

2-3 T LEMON JUICE

1/4 C CRUMBLED FETA

DICE AND SALT EGGPLANT AND DRAIN FOR 30 MINUTES. PAT DRY.

HEAT 1/4C OIL IN LARGE SKILLET AND FRY HALF OF EGGPLANT UNTIL LIGHTLY BROWNED BUT NOT MUSHY. REPEAT WITH OTHER HALF OF EGGPLANT.

COMBINE REMAINING INGREDIENTS EXCEPT FETA AND MARINATE FOR 30 MINUTES.

ADD FETA.