Eggplant & Vegetable Salad

Ingredients:

• Ingredients for Eggplant Vegetable Salad

• 2 lbs medium eggplants

• 2 med/large carrots

• 1 medium sweet onion

• 3 tsp salt divided

• ¼ tsp pepper

• 1/2 tsp sugar

• 4 garlic cloves minced

• 2 Hungarian hot peppers*

• 2 medium tomatoes

• 1 red pepper

• Herbs to taste

• 5 Tbsp oil

Instructions:

1. Line a large baking sheet with parchment paper, set aside. Preheat oven to 425 F.

2. Cut eggplant into about 2” pieces.

3. Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated. Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry. Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.

4. Prepare vegetables: Slice onions thin, julienne carrots, slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces.

5. Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes. Add tomatoes, pepper and garlic, sauté 1 minute.