Source: dLife

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

Servings

0.75
0 3/4 lb  fresh eggplant, cubed 1.0
1 cup  chopped green bell peppers 1.0
1 cup  red bell peppers, sliced 1.0
1 cup  Onion, vidalia, fresh, chopped 1.0
1 each  medium garlic cloves 1.0
1 tbsp  olive oil 0.25
0 1/4 tsp  salt 0.125
0.125 tsp  black pepper 1.0
1 tsp  ground cumin 2.0
2 tbsp  red wine vinegar 0.25
0 1/4 tsp  ground red pepper (cayenne) 1.0
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.