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eggplant and tomato salad

Eggplant and Tomato Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Servings

4 Servings

Ingredients

  • Extra virgin olive oil
  • Kosher salt
  • 2 medium eggplants diced, salted and allowed to sit for 30 minutes before rinsing and drying
  • 2 roasted red peppers
  • 1 pint grape tomatoes
  • 6 garlic cloves thinly sliced
  • 1 teaspoon ground cumin
  • 3 tablespoons tomato paste
  • ¼ cup water
  • Freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil

Instructions

  • Heat a large saute pan, coated generously with evoo, over medium heat. Add eggplant and cook, stirring occasionally until lightly browned. Add peppers, grape tomatoes, garlic and cumin and continue sauteeing for 3 to 5 minutes, until garlic has softened.
  • Add tomato paste and water. Stir to combine. Decrease heat to simmer and cook until eggplant is very soft and salad is thick and chunky.
  • Turn off heat, add lemon juice and parsley. Season with salt and pepper.