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1. In a 3 quart saucepan, add 1 cup of water and 1/4 teaspoon of salt and bring to a boil.
2. Add the eggplant cubes.
3. Cover the saucepan and bring the water to a boil.
4. Reduce the heat to a simmer and cook uncovered for 6 to 8 minutes or until the eggplant is tender.
5. Drain.
6. In a small bowl, combine the oil, lemon juice, 1/2 teaspoon salt, basil, mustard and black pepper.
7. Transfer the eggplant and dressing to a large serving bowl.
8. Add the remaining ingredients to the bowl and toss to combine.
9. Cover and place in the fridge for 3 hours or until chilled.
10. Serve.
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