Moroccan Eggplant Aubergine Salad

Ingredients

• eggplant
• red bell pepper
• red onion
• olive oil
• sun-dried tomatoes
• boiling water
• sea salt
• black pepper
• ground cumin
• paprika
• garlic cloves
• kalamata olives
• italian parsley
• slivered almonds
• lemon
• of fresh mint
• pita bread rounds

Preparation

1. 1soak sun-dried tomatoes in boiling water 15-30 minutes until they soften , then drain and dice
2. 2set aside until needed
3. 3heat oil in a large skillet
4. 4add eggplant , red pepper , and onion along with salt , pepper , cumin , paprika , and garlic
5. 5cook mixture , stirring occasionally , over medium heat , for 8-9 minutes or until lightly tender , then remove from heat and allow to cool
6. 6in a large bowl , mix together chopped olives , chopped sun-dried tomatoes , chopped parsley , toasted almonds , lemon juice , and mint
7. 7mix in cooled eggplant mixture , tossing lightly
8. 8serve salad warm or chilled with fresh pita bread , or alone as a salad or first course