Serve chilled, stuffed in pita pockets.
12 ounces eggplant
1/2 medium onion
1 teaspoon olive oil
1/2 large sweet red pepper
1 medium ripe tomato
2 cloves unpeeled garlic
2 tablespoon seedless raisins
Tablespoon finely chopped cilantro
1/2 teaspoon turmeric
Salt and ground red pepper, to taste
Preheat oven to 450 degrees F. Cut eggplant in half lengthwise; brush with oil; place cut side down, on a baking sheet. Add the onion, peppers, tomato and garlic. Roast on the top shelf for 30 minutes, or until tender. Transfer to chopping board. Scrape out pulp from eggplant and discard skin. Remove skins from tomatoes and peppers. Coarsely chop all the vegetables and place in a bowl. Peel garlic and crush in garlic press; add it to the chopped vegetables. Stir in remaining ingredients; mix well.
From “Healthy Cooking For Two (Or Just You),” Frances Price, R.D., 1995.