Mediterranean Salad

Ingredients
1 medium eggplant
2 tablespoons oil
8 oz. Cherry tomatoes, halved
2 small cucumbers, sliced
1 red onion, sliced very thin
8 oz. Feta cheese, crumbled into big cubes
2/3 cup pitted black olives
1-2 tablespoons shredded fresh basil leaves

Dressing Ingredients
1/3 cup olive oil
1 tablespoon Balsamic vinegar
1 clove garlic, crushed
1 tablespoon chopped fresh oregano leaves

Directions
Cut eggplant into 1 inch cubes and spread out on a plate. Sprinkle with a little salt and let stand for 30 minutes. Rinse under cold water, pat dry with a paper towel.

Heat the oil in a shallow pan and add eggplant. Stir over medium heat for 2 minutes or until eggplant is lightly brown and tender; drain on a paper towel and allow to cool. Toss eggplant in a bowl with tomato, cucumber, onion, cheese, olives and basil.

To make dressing, place all ingredients in a small bowl or jar; whisk or shake until combined. Add to the salad; toss until mixed well.