Eggplant Tomato Salad
MediterraneanVegetarianIntermediate50 minBy Northstar
Ingredients
Servings
4
- 1 green bell pepper green bell pepper
- 1 large red bell pepper
- 7 tomatoes tomatoes
- 1 eggplant eggplant
- 4 clove garlic, crushed
- 0.3 cup extra virgin olive oil
- 2 tbsp tomato paste
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp cayenne pepper
Instructions
- 1
Roast peppers on stove burners or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool.
- 2
Prepare the tomatoes: cut an X on the bottom of each and boil in water for 1 minute. Plunge into a cold water bath and let cool.
- 3
Cut the eggplant into small strips and sauté in oil until eggplant begins to brown, about 6 to 8 minutes. Once soft, add garlic.
- 4
Rinse the peppers under cold water and remove the burnt skin. Open the peppers, remove seeds, and cut into small strips. Add to eggplant.
- 5
Peel cooled tomatoes, chop, and add to eggplant mixture.
- 6
Add tomato paste, salt, pepper, and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.
- 7
Serve warm or at room temperature.
Tags
salad