Eggplant Salad With Peppers and Onion

• 2 medium eggplants
• 2 yellow bell peppers, cut into 1-inch squares
• 1 red onion, coarsely chopped
• 1 pint cherry tomatoes, halved
• 1 12 cups chopped flat leaf parsley
• 6 tablespoons apple cider vinegar
• 4 12 tablespoons sunflower oil
• 1 tablespoon ground cumin
• coarse sea salt
• black pepper

1. Preheat the broiler.
2. Place the eggplants on a baking sheet; broil, turning occasionally, until flesh is soft and skin is charred, about 45 minutes.
3. Cool; cut in half lengthwise.
4. Scoop the flesh into a colander set over a large bowl; discard skins.
5. Drain for at least 1 hour or overnight in the refrigerator.
6. Coarsely chop the eggplant; transfer to a medium bowl.
7. Toss with the peppers, onion, tomatoes, parsley, vinegar, oil and cumin.
8. Season with sea salt and pepper.

eggplants, yellow bell peppers, red onion, cherry tomatoes, flat leaf parsley, apple cider vinegar, sunflower oil, ground cumin, salt, black pepper

Taken from www.food.com/recipe/eggplant-salad-with-peppers-and-onion-515076 (may not work)