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February 12, 2010
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1 medium eggplant. ( About 1 1/2 pounds)
1 cup of water
1/4 teaspoon of salt
1/4 cup olive or vegetable oil
2 tablespoons of lemon juice
1 tablespoon of chopped fresh or 1. teaspoon of dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups of cold,cut up, cooked roast beef (1 pound)
1 tablespoon of chopped fresh parsley
3 medium tomatoes cup in wedges
12 pitted black olives

Cut eggplant into 3/4 cubes. Heat water and 1/4 teaspoon salt. To boiling in 3 quart sauce pan. Add eggplant cover and heat to boiling,reduce heat. Simmer about 10 minutes or tender. Drain; mix oil, lemon juice, oregano, half teaspoon salt and pepper in medium glass or plastic bowl. Add eggplant; toss. Arrange roast beef on serving platter or 6 plate. Top with eggplant. Sparkle parsley over eggplant. Garnish with tomatoes wedges and olives. Enjoy


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