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