Eggplant Salad
Ingredients
- Olive oil for sauteing
- 4 medium eggplants, diced into 1-inch cubes and salted for 1 hour
- 2 to 3 cloves garlic, chopped
- 2 medium onions, peeled and diced medium
- 5 to 6 ripe plum tomatoes peeled, seeded and diced
- 2 tablespoons honey
- 1 cinnamon stick
- 2 tablespoons ground cumin
- 1 tablespoon tumeric
- 1 tablespoon paprika
- 4 tablespoons red wine vinegar
- Salt and pepper to taste
- 2 tablespoons cilantro, chopped
- 1 tablespoons parsley, chopped
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