Easy Turkish Salad

• 1/2 cup olive oil
• 1 large eggplant
• 4 cloves fresh garlic, finely diced (or 1 tablespoon garlic powder)
• 1 large red pepper, finely diced
• 1 small onion, diced
• 1/2 cup fresh parsley leaves, finely chopped (or 2 tablespoons dry parsley flakes)
• 4 tablespoons tomato paste
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon hot paprika or cayenne pepper (optional)
• 1 teaspoon paprika

Directions 1. Slice eggplant into 1 inch thick rounds, and then cut rounds into eighths. 2. In a large non-stick pan, heat olive oil over medium-high heat. Add eggplant and fry until soft. Cover your pan to reduce cooking time, stirring frequently so that eggplant doesn't burn. 3. Reduce heat and add the remaining ingredients. Simmer (that means keep the cover on!) for approximately 15 minutes while stirring occasionally. Let cool before serving. Enjoy with warm pita or challah! Keep refrigerated.