Eggplant Salad

I am so proud of our garden. We are still getting beautiful tomatoes and leeks. Maybe next year we'll grow some eggplants.

EGGPLANT SALAD

• 5 small eggplants
• 1/2 cup thinly sliced purple onion
• 1 leek thinly slices
  
• 2 medium sized red tomatoes diced
• 1 cup gold nugget (or small cherry) tomatoes
• 2 tablespoons vinegar
• 1 tablespoon olive oil
• salt to taste
• 3 chopped up cilantro leaves
  

1. In a medium sauce pan bring 4 cups water to a boil
2. Thinly slice the eggplants and put them in the boiling water for no longer than 3 minutes.
3. Drain as much water out of it as you can without damaging or bruising the eggplant
4. Heat up the olive oil a small frying pan.
   
5. Saute the onions and leeks until the onion is slightly caramelized
6. In a medium mixing bowl place the eggplants, onions, leeks, and tomatoes
7. Sprinkle vinegar and salt and mix.
8. Garnish with cilantro