Turkish Salad

I adapted this recipe from my favorite kosher cookbook, Gatherings. (you can buy Gatherings online at Amazon and even find it free at Google Books!)

It's similar to Moroccan Tchoutchouka, but made with eggplant - and takes much less time to make! I've been told that it's good enough to bottle and sell, but here's the recipe for your free enjoyment!

Ingredients
1/2 cup olive oil
1 large eggplant
4 cloves fresh garlic, finely diced
1 red pepper, finely diced
1 small onion, chopped
1/2 cup fresh parsley leaves, chopped
4 Tbsps. tomato paste
1 tsp. salt
1 tsp. ground black pepper and/or hot paprika

Instructions
1. Slice eggplant into 1 inch thick rounds, and then cut rounds into eighths.
2. In a large non-stick pan, heat olive oil over medium-high heat. Add eggplant and fry until soft. Covering your pan reduces cooking time, but remember to stir your eggplant so that it doesn't get burned.
3. Reduce heat and add the remaining ingredients. Simmer (that means keep the cover on!) for approximately 15 minutes while stirring occasionally.

Let cool before serving. Enjoy with warm pita or challah! Keep refrigerated.