Roasted Eggplant Salad

• 1 medium eggplant, cut into 1-inch cubes (about 3/4 pound)
• 1 cup (1-inch) pieces green bell pepper
• 1 cup (1-inch) pieces red bell pepper
• 1 large Vidalia or other sweet onion, cut into 8 wedges
• 1 garlic clove, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 tablespoons red wine vinegar
• 1/4 teaspoon ground red pepper
• 1 tablespoon finely chopped fresh parsley

1. Preheat oven to 400u0b0.
2. Combine first 5 ingredients in a shallow roasting pan. Drizzle oil over vegetables. Sprinkle with salt and black pepper, and toss well. Bake at 400u0b0 for 45 minutes or until tender, stirring occasionally. Spoon eggplant mixture into a medium bowl; set aside.
3. Place a small skillet over medium-low heat. Add cumin; saute 20 seconds, stirring constantly. Add cumin, vinegar, and red pepper to eggplant mixture; toss well. Sprinkle with parsley.

eggplant, green bell pepper, red bell pepper, vidalia, garlic, olive oil, salt, black pepper, ground cumin, red wine vinegar, ground red pepper, parsley

Taken from www.myrecipes.com/recipe/roasted-eggplant-salad-0 (may not work)