From Mastercook II

6-8 cups cubed eggplant                                   1 ½ cups olive oil

¼ cup lemon juice                                             ¼ cup minced red onion

3 cloves garlic, minced                                      2 TBSP fresh minced oregano or 1 TBSP dry

salt and pepper to taste                                     1 lb. feta cheese crumbled

½ cup olives                                                     Fresh greens

  (preferably Alonso or Calamata)                    

  Preheat oven to 400 degrees, put eggplant in a baking dish and toss with ¾ cup of olive oil and salt to taste.  Bake until soft but not mushy, about 30 minutes, set aside to cool. 

  Whisk together remaining olive oil, lemon juice, onion, garlic, and oregano in a small bowl.  Add salt and pepper to taste. 

  Toss half of the dressing with the cooled eggplant; arrange the eggplant on a bed of greens and sprinkle with feta and olives.  Drizzle the rest of the dressing over the top and enjoy!