Middle Eastern Eggplant Salad

2 red bell peppers, cut in half lengthwise and seeded
1 lb. eggplant, peeled and cut in 1" cubes
1 medium tomato, peeled & seeded
3 tbl tomato paste
2 tbl water
1/2 tsp salt
3 garlic cloves, chopped
2 tbl olive oil
1/4 tsp pepper
2 tbl pine nuts, toasted

Preheat broiler.

Line a baking sheet with aluminum foil, spray with cooking spray, and place red peppers on it skin side up, flattening them down with your hand. Broil 12 min. or until blackened. Place in a zip-top plastic bag, seal it, and let stand 10 min.

While the red pepper is sitting, remove the foil from the baking sheet and spray it with cooking spray. Place the eggplant cubes on the baking sheet and spray with cooking spray. Broil 5 min. or until browned, remove from oven, flip the cubes over, spray with more cooking spray, and broil another 5 min. or until browned and tender. Remove from oven and set aside.

Remove the red peppers from the bag. Peel off the blackened skin and chop the flesh.

Place the tomato in a mini food processor and whiz until smooth. Add the tomato paste, water, salt, garlic, olive oil and pepper, and whiz again until smooth.

Combine the eggplant with the tomato mixture and pine nuts. Refrigerate or serve at room temperature.

4 servings

Eggplant & Tomato Salad

2 medium eggplants, trimmed
1-1/2 cups chopped seeded tomato
1/4 c. chopped fresh herbs (mint, basil, parsley or cilantro)
1 tbl lemon juice
1 tbl olive oil
1/2 tsp garlic salt
1/2 tsp black pepper

Preheat grill (or broiler). Spray grill rack (or a cookie sheet) with cooking spray.

Cut each eggplant in half lengthwise. Lightly score the cut sides. Lay eggplant on grill rack cut side down (or place on cookie sheet cut side up) and grill (or broil) 20 min. or until tender. Scoop out the eggplant flesh and discard the skins. Place the eggplant flesh in a sieve over a bowl and let sit 1 hr or until cool and well-drained. Discard the liquid. Coarsely mash the pulp. In a small bowl, mix the pulp with the rest of the ingredients.

4 servings