Ingredients

The following ingredients have 6 Servings
  • 2 lbs medium eggplants, cut into 2" pieces
  • 3 tsp salt, divided
  • 5 Tbsp olive oil, divided
  • 1 medium sweet onion, sliced
  • 2 large carrots, julienned
  • 2 Hungarian peppers
  • 1 red pepper, cut into strips
  • 2 medium tomatoes, thinly sliced
  • 4 garlic cloves, minced
  • ¼ tsp ground black pepper
  • ½ tsp granulated sugar
  • herbs (to taste)

Instruction

  • Line a large baking sheet with parchment paper, set aside. Preheat oven to 425°F.
  • Cut eggplant into about 2” pieces. (I just slice the eggplant into three lengthwise. The tip I quarter and the other two into 6 pieces.)
  • Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated. 
  • Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry.
  • Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.
  • Slice onions thin, julienne carrots and slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces.Quarter the tomatoes, then slice thinly.  
  • Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes. 
  • Add tomatoes, eggplant, ground pepper, sugar and garlic. Sauté 2 minutes, stirring as needed. 
  • Cool salad and refrigerate.