Compared to the produce stars of Summer, I'm looking at you heirloom tomatoes and corn on the cob, eggplant is somewhat of a sad little sister. Rarely does it get the recognition it deserves and it's normally served fried or in expected preparations like eggplant parmesan. However this earthy purple vegetable, that's in season from May through October, is an excellent ingredient in this hearty chopped salad. The delectable recipe combines chunks of eggplant with tomatoes and zucchini. It's seasoned with a generous amount of fresh oregano and just before serving, all the veggies are tossed with bread crumbs and salty feta cheese. The resulting side dish is so flavorful and satisfying that even self-proclaimed eggplant haters asked for seconds when I served it. You've got to add this delicious vegetarian dish to your repertoire, so get the recipe now.
1 1 3/4-pound eggplant, cut into 1-inch cubes Serves 6.
4 large plum tomatoes, cored, quartered lengthwise
1 zucchini, sliced in half lengthwise and cut into 1/2-inch half moons
4 thin slices of French, sourdough, or ciabatta bread
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese
1 1 3/4-pound eggplant, cut into 1-inch cubes