COOKED EGGPLANT SALAD
This dish can be served cold or warm. It could be lunch by itself or a side dish with meat.
- 2 large eggplants
- 1 large onion ( chopped )
- 1 fresh green pepper ( chopped )
- 4 tomatoes (peeled and diced )
- 1/2 tbsp of tomato paste
- 4 tbsp of olive oil
In a large skillet, olive oil over medium heat. Add chopped onion and chopped pepper into the skillet and cook them together for 10 minutes. Add tomato cubes, tomato paste into the skillet and cook for another 10 minutes. Add chopped eggplant and stir. Turn the heat down to low and simmer for 10 minutes. Turn the heat off add salt and stir.