Roasted Peppers & Eggplant Salad
 
Ingredients
  • 1 Eggplant
  • ¼ Cup Olive Oil
  • 5 Roasted Bell Peppers, skin removed and cut into cubes
  • 2 Tomatoes
  • ¾ Cup Water
  • ½ Tsp Sugar
  • 1 Tsp Moroccan Paprika (or normal paprika)
  • 1 Tsp Chicken bouillon (optional)
  • Salt & Pepper to taste
Instructions
  1. Cut a shallow "X" on one side of the tomato and place in a bowl. Pour boiling water and let sit for 10 minutes. Remove from the water and wash with cold water. When cold enough to handle, peel of the skin and cut into cubes. Set aside.
  2. Heat the Olive oil in a deep pan over medium-high heat. Cut the eggplant into cubes and saute in the olive oil until golden
  3. Add the tomato cubes and saute 5 minutes longer, until they become soft
  4. Add roasted peppers, water, sugar, paprika, bouillon, salt and pepper and mix to combine. Let cook for 10 minutes longer and remove from heat.
  5. Serve warm or at room temperature
Recipe by at https://www.kerenruben.com/salads/eggplant-roasted-peppers-salad/%20