Prep Time: 15

Cook Time: 35

Serves: 6-8

Ingredients:

2 medium sized eggplants or one large, diced

3 T. olive oil

4 garlic cloves, minced

1, 1/2 C. cherry tomatoes, halved

1/2 C. sliced olives (whatever flavor you like the best)

1 large or 2 small zucchini, chopped

1, 15 oz. can garbanzo beans, drained and rinsed

1, 15 oz. can black beans, drained and rinsed

1/2 C. chopped red onion

1/3 C. fresh parsley, chopped

4 oz. goat cheese, crumbled

Dressing:

1/4 C. reduced sodium soy sauce

1 T. honey

2 T. olive oil

1 tsp. smoked paprika

Juice from 1 large lemon

Salt and pepper to taste

What to do:

Preheat oven to 425 degrees.

In a large bowl, toss eggplant with olive oil, salt, and garlic. Place eggplants on a baking sheet treated with cooking spray, and then cook until tender and lightly brown, about 30-35 minutes. Let cool about 5-10 minutes.

Whisk together or shake in a mason jar the olive oil, lemon juice, soy sauce, honey, paprika and salt and pepper. Set aside.

Place cooled eggplant in a bowl, and add in tomatoes, olives, zucchini, garbanzo beans, black beans, onion and parsley. Top with dressing and toss gently to coat. Sprinkle with cheese just before serving.