Roasted Eggplant Salad

Ingredients

Ingredients:

Nonstick olive oil cooking spray

1 Eggplant, fresh, peeled and cut crosswise into 1-inch slices (about 1.25 pounds)

1/2 tsp. Kosher Salt

1 clove Garlic, minced

1/2 tsp. dried Oregano

dash black pepper

1 Tablespoon Extra Virgin Olive Oil

1 Tbsp Red Wine Vinegar

1/2 Tbsp Water

1/4 tsp dried Marjoram

dash Freshly ground black pepper

1/2 Red Onion, sliced 1/2 inch thick

1/2 cup roasted red bell peppers, drained, chopped

1/4 cup fresh, flat leaf parsley

1 Tbsp. Capers, canned, rinsed, drained

1 Tbsp. chopped black olives

1 Tbsp. Lemon juice

4 oz. whole fresh Baby Spinach Salad leaves

1/8 cup Feta Cheese, (1/2 oz.) crumbled

Sonoma Diet - Day 4

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