Middle Eastern Eggplant Salad

Ingredients

• 2 medium red bell peppers
• 1 medium tomato, peeled and seeded
• 3 tablespoons no-salt-added tomato paste
• 2 tablespoons water
• 1/2 teaspoon salt, divided
• Dash of ground red pepper
• 3 garlic cloves, thinly sliced
• 1/4 cup olive oil
• 1 pound eggplant, cut into (1-inch) cubes
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Preheat broiler.
2. 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
3. 3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
4. 4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.