16 Servings
1 Hour, 10 Minutes
Allergens
I first tasted this salad/side dish at a bris that a friend made at home, and literally finished what was on my side of the table! I got the recipe a few days later, and have made it many times since. I changed the seasoning a bit, but you can too, depending on what your family likes.
Preheat the oven to 400°F (200°C).
Spread the eggplant cubes evenly on two trays. Sprinkle it with coarse salt and let it sit for 30 minutes. (This draws out bitter juices and excess moisture). Place in a colander and rinse; then pour it out onto a towel. Pat dry.
Return the eggplant to the baking trays (line with Gefen Parchment Paper) and mix with a drop of oil. Make sure the oil is mixed thoroughly throughout. Bake until the eggplant is soft and brownish, approximately half an hour. Switch trays in the middle.
Meanwhile, in a five- to six-quart/liter saucepan, heat some oil over a medium-high flame and sauté the onions, garlic, and peppers until they are soft and golden.
Add the water, tomato paste, salt, sugar, and flour. Bring this to a boil and simmer for 30 minutes covered. Add eggplant to pot and cook for another 30 minutes. This tastes best eaten room temperature or even cold straight from the fridge.
Notes:
This freezes beautifully. Freeze in plastic containers and use at your convenience. Tastes yum with meat, chicken, or fish. Vary the amounts of water/tomato paste to make this however thick and tomato-y you like.
