Yields16 Servings
4 tablespoon extra virgin olive oil (split in recipe)
1 cup red onion, diced
2 tablespoons fresh garlic, finely chopped (split in recipe)
1½ teaspoon salt (split in recipe)
¼ teaspoon fresh ground black pepper
4 cups medium eggplant, diced
4 pounds tomatoes, seeded, cut into small dice
2 teaspoons smoked paprika
¼ cup red wine vinegar
½ cup mint, parsley or cilantro, chopped (optional)
1Wash hands with soap and warm water. Wash produce well and chop as directed.
3In a medium sauté pan, add 1 tablespoon olive oil and sauté onions on medium heat until soft and slightly golden (about 5 to 8 minutes).
4Add 1 tablespoon finely chopped garlic and cook for 2 minutes, until fragrant. Season with ¼teaspoon salt and pepper. Set aside.
5In a bowl, turn eggplant with 2 tablespoons olive oil, remaining 1 tablespoon garlic, and ½ teaspoon salt.
6Spread onto a baking sheet in a single layer and place in oven. For easy clean up, consider using tin foil or parchment paper on the baking sheet.
7After 10 minutes, toss eggplant and return to the oven. Roast until eggplant is tender and browning, about 15 minutes.
8In a large bowl, combine the onions, eggplant, tomatoes, paprika, red wine vinegar, and mint, parsley or cilantro (if using).
9Add salt and pepper, to taste. Serve with naan bread or chips.
Ingredients
4 tablespoon extra virgin olive oil (split in recipe)
1 cup red onion, diced
2 tablespoons fresh garlic, finely chopped (split in recipe)
1½ teaspoon salt (split in recipe)
¼ teaspoon fresh ground black pepper
4 cups medium eggplant, diced
4 pounds tomatoes, seeded, cut into small dice
2 teaspoons smoked paprika
¼ cup red wine vinegar
½ cup mint, parsley or cilantro, chopped (optional)
Directions
1Wash hands with soap and warm water. Wash produce well and chop as directed.
3In a medium sauté pan, add 1 tablespoon olive oil and sauté onions on medium heat until soft and slightly golden (about 5 to 8 minutes).
4Add 1 tablespoon finely chopped garlic and cook for 2 minutes, until fragrant. Season with ¼teaspoon salt and pepper. Set aside.
5In a bowl, turn eggplant with 2 tablespoons olive oil, remaining 1 tablespoon garlic, and ½ teaspoon salt.
6Spread onto a baking sheet in a single layer and place in oven. For easy clean up, consider using tin foil or parchment paper on the baking sheet.
7After 10 minutes, toss eggplant and return to the oven. Roast until eggplant is tender and browning, about 15 minutes.
8In a large bowl, combine the onions, eggplant, tomatoes, paprika, red wine vinegar, and mint, parsley or cilantro (if using).
9Add salt and pepper, to taste. Serve with naan bread or chips.
