Sauteed Eggplant and Cabbage Salad

• 1 tablespoon olive oil
• 6 cups coarsely chopped green cabbage (about 1 pound)
• 1 1-pound eggplant, peeled, cut into 1/2-inch pieces
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 1/2 teaspoons paprika
• 1 28-ounce can diced tomatoes in juice
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice

1. Heat oil in heavy large pot over medium-high heat.
2. Add cabbage, eggplant and onion and saute until almost tender, about 12 minutes.
3. Add garlic and stir 2 minutes.
4. Stir in paprika.
5. Add tomatoes with juices and bring to boil.
6. Cook until mixture thickens slightly, stirring frequently, about 15 minutes.
7. Stir in mint, parsley and lemon juice.
8. Season to taste with salt and pepper.
9. Cool to room temperature.
10. (Can be made 1 day ahead.
11. Cover and refrigerate.
12. Bring to room temperature before serving.)

olive oil, green cabbage, eggplant, onion, garlic, paprika, tomatoes, fresh mint, parsley, lemon juice

Taken from www.epicurious.com/recipes/food/views/sauteed-eggplant-and-cabbage-salad-5320 (may not work)