Summer Salad

Cut eggplants into 1-inch cubes, removing any tough skin. Bring a large pot of salted water to a boil and cook eggplant cubes for 8–10 minutes until tender.

Peel and dice potatoes into 1/2-inch cubes. Add to the boiling water with the eggplant and cook for an additional 10 minutes until potatoes are fork-tender.

Drain eggplant and potatoes thoroughly in a colander and spread on a plate to cool slightly.

Dice the tomato, green pepper, and celery stalks into small, uniform pieces roughly the same size as the cooled vegetables.

Combine cooled eggplant, potatoes, diced tomato, green pepper, celery, and black olives in a large mixing bowl.

Whisk together olive oil, red wine vinegar, minced garlic, pepper, and basil in a small bowl until well combined.

Pour the dressing over the vegetables and toss gently but thoroughly, coating all ingredients evenly.

Allow the salad to sit at room temperature for 10 minutes before serving to let the flavors meld.