Broken pieces of toasted pita bread are sometimes placed at the bottom of the serving dish to become well moistened and soggy with the dressing.

　　

Ingredients

serves 6

　　1 1/2 pounds eggplants, cut into 1-inch cubes

　　Salt

　　1/2 cup extra-virgin olive oil

　　1 large Spanish onion, coarsely chopped

　　2 cloves garlic, chopped

　　1 pound tomatoes, peeled and chopped, or a 14-ounce can peeled tomatoes

　　4 tablespoons finely chopped parsley

　　1 tablespoon dried mint

　　3 tablespoons wine vinegar

　　1 tablespoon sugar

　　Pepper or a good pinch ground chili pepper to taste

　　

Step 1

Sprinkle the eggplant cubes with salt and leave in a colander for about 1/2 hour for the juices to drain away. Then rinse and dry.

　　

Step 2

Cover the bottom of a heavy pan with olive oil. Fry the onion in this until it is soft and golden. Add the eggplants, and stir, turning them over, for about 5 minutes. Add the garlic and stir, until it begins to color. Add the tomatoes, with their juice, the parsley, mint, vinegar, sugar, and pepper or ground chili pepper. Cook over very low heat for about 20 minutes, or until the eggplants are soft. Serve cold.

　　

Variations

Step 3

For a Syrian flavor, instead of the vinegar add 2–3 tablespoons pomegranate molasses or concentrate and 5 or 6 cloves garlic left whole.

　　

Step 4

Add 1 pound canned chickpeas (drained).

　　The New Book of Middle Eastern Food Copyright © 2000Knopf