Source: dLife

A light and fresh eggplant, pepper, and onion salad tossed with a light cumin vinaigrette.

Servings

0.75 lb fresh eggplant, cubed
1 cup chopped green bell peppers , cut into 1 inch pieces
1 cup red bell peppers, sliced , cut into 1 inch pieces
1 cup Onion, vidalia, fresh, chopped , cut into 8 wedges (1 large)
1 medium garlic cloves , chopped
1 tbsp olive oil
0.25 tsp salt
0.12 tsp black pepper
1 tsp ground cumin
2 tbsp red wine vinegar
0.25 tsp ground red pepper (cayenne)
1 tbsp chopped parsley

1 Preheat oven to 400 degrees F.
2 Arrange eggplant, bell pepper, onions, and garlic in a roasting pan. Pour oil over top, season with salt and pepper and toss gently. Roast 45 minutes or until vegetables are soft.
3 Place eggplant mixture into a bowl and reserve.
4 Heat a frying pan over medium-low heat. Cook cumin 20 seconds, shaking pan continually.
5 Add cumin, vinegar, and red pepper to eggplant mixture and toss. Top with parsley.

Serve this with warm pita wedges.