Aubergine Salad

This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.

1 lb eggplant, peeled and diced

1 red bell pepper, coarsely chopped

1⁄2 cup chopped red onion

4 tablespoons olive oil

8 sun-dried tomatoes

1 cup boiling water

1 teaspoon sea salt

1⁄2 teaspoon black pepper

1 teaspoon ground cumin

1⁄2 teaspoon paprika

2 garlic cloves, minced

1⁄2 cup pitted kalamata olives or ½ cup pitted green olives, chopped

1⁄2 cup chopped Italian parsley

1⁄8 cup toasted slivered almonds (may substitute pine nuts)

1 to 2 lemon (juice of, no seeds, amount depending on size)

1 tablespoon chopped of fresh mint (optional)

4 pita bread rounds (optional)

Directions at food.com

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