1 eggplant
1/8 cup olive oil
grated rind and juice of 1/2 lemon
1TBSP capers
6 pitted green olives
1 TBSP chopped fresh parsley
salt and pepper
toasted pine nuts

Cut eggplant into cubes. Cook in olive oil for about 10 min, until golden and softened. Drain on paper towels and sprinkle with a little salt. Toss eggplant other ingredients. This is good just as a side salad, as an app with bread, or with pasta.