Make ahead note:
Salad can be completely made ahead and refrigerated. Remove from refrigerator and allow to warm up a bit before serving.

Ingredients:

• 1-1/2 Lb eggplants - use small eggplants if possible
• 5 cloves garlic, peeled
• 1-1/2 lb tomatoes, quartered. You can also use canned whole tomatoes
• 4 Tbl hazelnut oil
• 2 Tbl red wine vinegar
• 1/2 tea hot paprika
• Pinch of ground chili powder
• 1 tea ground cumin
• 1/2 cup chopped flat leaf parsley

Peel and cube the eggplant. Combine with the garlic in salted water and cook until very soft. Depending on age of the eggplant this should take about 20 to 25 minutes. Drain and squeeze out as much water as possible. Mash in a bowl.

While the eggplant is cooking, place the tomatoes in a small pan over low heat and simmer until they form a thick sauce. Place in the bowl with the mashed eggplant and add remaining ingredients. Add salt as necessary.

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