By Ronnie Fein
Ronnie Fein is a cookbook author and cooking teacher in Stamford. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com and follow on Twitter at @RonnieVFein.
1 large eggplant
2 cups grape tomatoes
1/2 cup chopped red bell pepper
1 large clove garlic, finely chopped
1/3 cup chopped shallots
3 tablespoons olive oil
3 lemon juice
3 tablespoons chopped fresh parsley or cilantro
salt and freshly ground black pepper to taste
1/2 teaspoon zatar, optional
Preheat the oven to 450 degrees. Place the eggplant on a cookie sheet, pierce the flesh in 3-4 places with the tines of a fork and roast, turning the eggplant occasionally, until tender and browned on all sides, for 25-30 minutes. Let cool and peel off the skin. (Or cook it on a gas burner or inside an outdoor grill.) Chop the flesh into small dice into a bowl. Cut the tomatoes in half crosswise and in half again lengthwise. Add the tomatoes, bell pepper, garlic, shallots, olive oil, lemon juice, parsley, salt, pepper and zatar, if used to the eggplant. Stir gently to distribute the ingredients evenly. Let rest for at least 15 minutes before serving.
Makes 1-1/2 cups
Recipe: Kosher, parve, passover, pesach, salad