Artichoke and Eggplant Salad

1
 cup diced eggplant, parboiled 5 minutes
1
 cup frozen artichoke hearts, cooked 5 minutes
1
cup sliced mushrooms
6
 cherry tomatoes, cut into halves
1/2
 cup diced celery, parboiled 5 minutes
2-1/2
 tablespoons vinegar
1
 teaspoon minced fresh basil
  salt & pepper to taste
Lettuce leafs for garnish
 

Combine all ingredients in medium bowl and toss. Serve over cup of lettuce.

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