Step 1

Peel the eggplant in stripes, keeping a few strips of skin intact so they run down the sides of the eggplant vertically. These strips of skin will help to hold the chunks of eggplant together; they also add flavor.

Step 2

Heat 2 tbsp olive oil in a large skillet over medium. Cut the eggplant into 1-inch chunks. Put half of the chunks into the skillet and let them fry for about 10 minutes.

Step 3

When the cubes begin to turn golden brown, transfer them to a larger pot. Add 2 tbsp of olive oil to the skillet and fry the second batch of eggplant chunks the same way, for about 10 minutes till golden brown. Transfer the chunks to the large pot.

Step 4

Add 2 tbsp of olive oil to the skillet and add the bell pepper chunks. Let them fry for about 3 minutes. Add the minced garlic and continue to fry for 2 more minutes, till the garlic is fragrant.

Step 5

Transfer peppers and garlic to the large pot.

Step 6

In a mixing bowl, whisk together the tomato sauce, water, cumin, salt, sugar, crushed red pepper flakes and black pepper.

Step 7

Pour the liquid mixture into the large pot and bring all ingredients to a boil.Reduce heat to a medium-low simmer and cover the pot, leaving a small gap open to vent. Let the mixture slowly simmer for 1 hour till sauce is thickened and reduced. Remove from heat.

Step 8

This cooked salad can be served hot or cold depending on preference. Our family enjoys it at room temperature. You can serve it with freshly baked bread if you wish. If you’re gluten free, you can enjoy this recipe on its own or served as a vegan stew over rice or quinoa.