Eggplant and Pepper Salad

1 pound eggplant or zucchini, cubed
salt to taste
3 tablespoons olive oil
2 cloves garlic, minced
2 red or green bell peppers, cored, seeded, sliced
2 tomatoes, peeled, seeded, chopped
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
fresh lemon juice, to taste
black olives, lemon wedges for garnish

Sprinkle eggplant cubes with salt. Drain on paper towel 30 minutes. Pat dry.

Heat oil in a large skillet; add garlic. Cook and stir two minutes, or until soft. Stir in eggplant; cook and stir until golden on all sides. Stir in peppers, tomatoes, paprika, coriander and cumin. Cook and stir five minutes or until vegetables are tender. Stir in lemon juice. Taste and adjust seasonings.

Garnish with black olives and lemon wedges.

Makes six servings.

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