2-3 green peppers (this salad can be made with eggplant instead of green peppers) i used a mix of both ...
1-2 cloves garlic, minced
3-4 small tomatoes, chopped
2 medium onions, minced
2 tsp. red pepper
2-3 Tbs. tomato paste
1 tsp fresh parsley, chopped
1/2 tsp. pepper
1/2 tsp. powdered ginger
1/2 tsp. tumeric
1/2 tsp. cumin
olive oil
drop of water if needed........
Put the green peppers on an open flame or under the broiler until the skin is burned black; put the peppers in a plastic bag rubbing briskly between the hands to remove the burned skin (if you are using eggplant instead of peppers, char them in the same manner, but simply scrape off the burned skin with a fork)
Saute the onions and garlic in the olive oil over medium to high heat; when the onions have become soft add the peppers, and chopped eggplant ,tomatoes, red pepper and other spices; when the tomatoes are soft add the tomato paste; lower heat, cover and simmer for 15-20 minutes
Allow to cool before serving, sprinkle with minced parsley
My cheat today was a sun dried tomato and basil hummus bought from store .....serve with warm pita bread or a crusty french loaf ....... thats the stuff in small bowls
Delish....................
