1. Chop and caramelize the onions on a skillet (with a little bit of olive oil) over medium heat until they are golden but not burnt. 2. While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes. And place in a large bowl. 3. Chop the bell pepper and add to bowl. 4. Cut the tomatoes and add to bowl. 5. Take the cooked onions, finely chop them, and add to bowl. 6. Add the red pepper flakes, salt, and finely chopped garlic to the bowl. 7. Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet. 8. Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit. 9. Cover with a lid and cook on low/medium heat. Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning. If you notice sticking to pan, reduce heat. 10. The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked. Approximately 45 minutes. 11. Place in fridge to cool the salad since it's best served chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
