Roasted Eggplant and Pepper Salad

(serve hot or cold on a bed of pasta, rolled in tortillas with lettuce, or stuffed inside pita bread)

• 1 medium eggplant (2 cups), sliced
• 2 tsp. sea salt
• Juice from one lemon
• 1 onion (1 cup), sliced
• ¼ cup extra virgin olive oil
• 2 peppers (2 cups) (any color), sliced
• 2 zucchinis, sliced in quarters
• 1 ½ cups cooked beans, such as anasazi or chickpeas
• 1 handful or bunch of fresh basil, torn or cut into bite-sized pieces

Slice eggplant into ½ inch rounds and then into quarters. Place sliced eggplant into a large mixing bowl. Marinate eggplant in lemon juice and 1 tsp. of sea salt for 1-2 hours. Preheat the oven to 400°F. Discard the excess liquid from the eggplant. Place eggplant in a covered crock or baking dish with the sliced peppers, onions, garlic, olive oil, and 1 tsp. sea salt. Mix them all together and bake for 50-60 minutes, until the eggplant is tender.

Put the roasted vegetables in a large bowl. Add the cooked beans, zucchini, and basil together. Serves 4-6.

Improvising tip: Let the roasted vegetables cool off before adding the other ingredients. Mix together.