Ingredients:
1 lb eggplants, peeled and diced
1 red bell peppers, coarsely chopped
1/2 cup chopped red onions
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 lemons ( juice of, no seeds, amount depending on size)
1 tablespoon chopped fresh mint (optional)
4 pita bread rounds (optional)
Directions:
Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
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).
Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Servings: 4
Time preparation: 20 min.
Time total: 29 min.