Roast eggplant, bell pepper, and onion and serve the "salad" warm with pita bread.
1 medium eggplant, cut into 1-inch cubes (about 3/4 pound)
1 cup (1-inch) pieces green bell pepper
1 cup (1-inch) pieces red bell pepper
1 large Vidalia or other sweet onion, cut into 8 wedges
1 garlic clove, chopped
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons red wine vinegar
1/4 teaspoon ground red pepper
1 tablespoon finely chopped fresh parsley
How to Make It
Preheat oven to 400°.
Combine first 5 ingredients in a shallow roasting pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. Bake at 400° for 45 minutes or until tender, stirring occasionally. Spoon eggplant mixture into a medium bowl; set aside.
Place a small skillet over medium-low heat. Add cumin; saute 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley.