Moroccan Eggplant Aubergine Salad

---

This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.

---

Steps

---

Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften , then drain and dice.

---

Set aside until needed.

---

Heat oil in a large skillet.

---

Add eggplant , red pepper , and onion along with salt , pepper , cumin , paprika , and garlic.

---

Cook mixture , stirring occasionally , over medium heat , for 8-9 minutes or until lightly tender , then remove from heat and allow to cool.

---

In a large bowl , mix together chopped olives , chopped sun-dried tomatoes , chopped parsley , toasted almonds , lemon juice , and mint.

---

Mix in cooled eggplant mixture , tossing lightly.

---

Serve salad warm or chilled with fresh pita bread , or alone as a salad or first course.

---

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