Broccoli, Eggplant and White Bean Salad

I had eggplant and broccoli from our garden today and I wanted to find a recipe to use them both while they were fresh "off the vine". This was delicious and made enough for Corey and me for supper when eaten with a couple slices of yummy rye bread too. Very simple and very tasty.




3 tbsp olive oil
1 head broccoli, cut into flowerettes
1 eggplant, cut into 1" cubes
1.5 cups cooked white beans
4 dried figs, cut into eighths
10 black olives
1 clove garlic, crushed
1 tsp balsamic vinegar
Salt
Pepper

Preheat the oven to 500 degrees.

Add 1 tbsp olive oil to a cast iron frying pan. Add the eggplant and broccoli and stir to spread the oil. Sprinkle with salt and pepper. Cook for 10 minutes, stir, then cook for 5 more.

While the veggie are cooking, put the other 2 tbsp oil, vinegar and garlic into a bowl. Toss the beans into the dressing mix. Toss in the fig pieces and olives.

Once the veggies are cooked, toss them into the bowl. You can serve the salad straight away when it's hot or let it cool to room temperature or cool in the fridge. Season with more salt and pepper as needed.

We had it room temperature and it was great.


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