Cooked eggplant is delicious, good for you, and oh-so-filling too. Try this warm Israeli eggplant salad as a stand alone vegetarian dish or serve as delicious appetizer with your favorite gluten-free bread.
1largeeggplantwashed, seeded and diced into small chunks (peeling optional)
1red, yellow, or orange bell pepperwashed, seeded and diced into 1" chunks
2-4garlic clovesminced
1cuptomato saucecanned
1/2cupwater
1/2tspcumin
1/2tspcrushed red pepper flakes
1/2tspsugar
1/2tspKosher salt more to taste
black pepperto taste
Instructions
Heat oil over medium-high heat in a medium-stock pot, then add the diced eggplant. Cook eggplant for about 5 minutes or until gently browned, stirring often. Add diced peppers and cook for another 5 minutes until softened.
Add garlic and cook for about 30 seconds or until fragrant.
Add remaining ingredients to the pot including the tomato sauce, water, cumin, sugar, crushed red pepper flakes, salt and pepper. Stir and bring to a gentle boil. Turn down heat (simmer) and cover.
Cook for 1.5-2 hours (or longer) to allow the flavors to come together and for the eggplant and peppers to cook down, stirring occasionally. Remove the pot from heat, season with salt and pepper to taste (if needed), and serve warm.
Notes
Store leftovers in a sealed storage container in the fridge for up 3-4 days. Reheat in the microwave just before enjoying.