Recipe Eggplant Tomato Salad (Salad)

Required Ingredients:

• 1 green bell pepper
• 1 large red bell pepper
• 7 tomatoes
• 1 eggplant
• 4 cloves crushed garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper

Preparing/Cooking:

• Roast peppers on stove burners, or under oven broiler until skin turns evenly black.
• Immediately place in a plastic bag and let cool.
• Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
• Cut the eggplant into small strips and saute in oil until eggplant begins to brown.
• About 6 to 8 minutes.
• Once the eggplant is soft, add garlic.
• Rinse the peppers under cold water and remove the burnt skin (just the ash).
• Open the peppers and remove seeds.
• Cut into small strips and add to eggplant.
• Peel cooled tomatoes, chop and add to eggplant mixture.
• Add tomato paste, salt, pepper and cayenne.
• Bring to boil, reduce heat and simmer for 30 minutes.

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