Ingredients:

3 large eggplants
1/2 tsp sea salt
1/4 cup cold pressed oil for skillet
5 cloves garlic,chopped or pressed
1/2 cup water
1/4 tsp ground turmeric
1/4 tsp paprika
1/4 tsp ground cumin
1 tbsp tomato paste
1 tbsp cider vinegar
1/4 cup sweet red pepper seeded and chopped for garnish

Cut eggplants into 1/2 inch slices, sprinkle with salt and leave for 1/2 hour. Wipe dry and lightly brown in skillet, reduce heat, cover and cook until done. Remove and keep warm. In same skillet stir-fry garlic for a minute, add water, turmeric, paprika, cuminseed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar. Pour sauce over eggplant slices and garnish with the chopped red peppers. Serve at room temperature. Serves 6 to 8 as a side dish.

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