Roasted Eggplant Salad - Antep Style

(Söğürme - Gaziantep - South East Anatolia)

1 large eggplant, roasted, peeled, cut in cubes
1 large tomato, peeled, diced
1 small onion, thinly sliced
1 cubanelle pepper, chopped
1 garlic clove, sliced
2-3 tbsp extra virgin olive oil
Salt
Pepper

Garnish:
Red pepper flakes
2 tbsp butter

In a pan, saute the onion, tomato and pepper with olive oil for 4-5 minutes while stirring at medium heat. Add the garlic, salt and pepper. When the garlic gets a little softer, stir in the roasted eggplant. Continue to saute for about 5 more minutes. Turn the heat off. Sprinkle some red pepper flakes. Heat the butter up and pour all over it and serve with the pide.

Roasted Eggplant:
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and cut into cubes.