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Parve
Easy
1 Hour, 10 Minutes
Diets 
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.
4 large eggplants, washed, unpeeled, and cubed
coarse salt
oil, to toss
2 large onions, diced
5 cloves of garlic minced or 5 cubes Gefen Frozen Garlic (or to taste)
2 red peppers, diced
2–3 (even 3 and 1/2) cups water
1 large (12-ounce) can Gefen Tomato Paste (optional, add 1 small (6-ounce) can tomato paste + 1 small can water)
1 teaspoon salt or to taste
3 teaspoons cane or light brown sugar
1–2 teaspoons Shibolim Whole Wheat Flour (or white)
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.
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