Moroccan Eggplant (aubergine) Salad

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 1 lb eggplant, peeled and diced
• 1 red bell pepper, coarsely chopped
• 1/2 cup chopped red onion
• 4 tablespoons olive oil
• 8 sun-dried tomatoes
• 1 cup boiling water
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 garlic cloves, minced
• 1/2 cup pitted kalamata olives or 1/2 cup pitted green olives, chopped
• 1/2 cup chopped italian parsley
• 1/8 cup toasted slivered almonds (may substitute pine nuts)
• 1 -2 lemon (juice of, no seeds, amount depending on size)
• 1 tablespoon chopped fresh mint (optional)
• 4 pita bread rounds (optional)

Recipe

• 1 soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
• 2 heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
• 3 cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
• 4 in a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
• 5 mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
• 6 serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.