Middle Eastern Eggplant and Tomato Salad

• 2

  red pepper

  2 roasted red bell peppers

• 2

  tomato

  2 medium tomatoes, peeled and seeded

• 3 tablespoons

  tomato paste

  3 tablespoons tomato paste

• 2 tablespoons

  water

  2 tablespoons water

• 1/2 teaspoon

  salt

  1/2 teaspoon sea salt

• •

  ground red pepper

  Ground red pepper

• 3

  garlic

  3 garlic cloves, sliced

• 1/4 cup

  olive oil

  1/4 cup olive oil

• 1

  eggplant

  1 eggplant, cut into cubes

• •

  black pepper

  Black pepper

Steps

1. 1

   Blend the tomato, tomato paste, water, half the salt, red pepper, and garlic until smooth.

2. 2

   Heat the olive oil in a saucepan and cook the eggplant until tender, about 30 minutes, stirring often.

3. 3

   Stir in the chopped roasted peppers and tomato sauce.

4. 4

   Cover and cook for 5 minutes, then season with the remaining salt and black pepper.