From Recipes from America’s Small Farms
1 medium to large eggplant
1 bell pepper, finely sliced
2 to 3 medium tomatoes, finely sliced
1 small onion, finely sliced
Juice of 1 lemon or lime
1 tbsp. olive oil
1 tbsp. chopped fresh parsley or cilantro
2 garlic cloves minced
1 tsp. ground cumin
Pinch of ground red pepper
Salt to taste
Preheat the oven to 400F.
Puncture the eggplant in a few places and wrap it loosely with aluminum foil. Place it in the oven and bake it until tender but not too mushy, about 40 minutes (you could also cube the eggplant, toss with olive oil and roast the cubes to your desired done-ness).
Toss with remaining ingredients and serve with crusty bread, naan, flatbread or pita bread.