Eggplant Salad

Serves 10

This recipe is filled with veggies and emphasizes fresh flavors. It’s a great side dish or a complete meal when combined with gluten-free pasta or polenta. It can be served hot or cold. It’s also an easy recipe to modify—just add any vegetables you have on hand.


  • 2 medium eggplants
  • ¼ cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bell pepper, chopped
  • ¼ cup red wine
  • 2 tablespoons balsamic vinegar
  • 1 6-ounce can tomato paste
  • 4 medium celery stalks, chopped
  • ½ cup black olives, sliced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • Salt and pepper to taste


Cut the eggplant into small cubes. Put some of the oil into a large pan and cook on medium-low heat for about 10 minutes, until the eggplant is soft. Add more oil, the onion, garlic, bell pepper, wine and vinegar, and continue to cook for a few minutes.



Nutrition Analysis: 120 cal, 6 g fat, 0 mg chol, 200 mg sodium, 13 g carbs, 5 g fiber, 7 g sugar, 2 g protein.

Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at