From Vefa’s Kitchen by Vefa Alexiadou 2 lbs eggplant ¼ tsp salt, plus extra for sprinkling 2-3 garlic cloves, finely chopped ½ cup olive oil, plus extra for sprinkling 4 tbsp red wine vinegar (more or less) 2 tbsp chopped fresh parsley 1 mild green bell pepper, seeded and chopped 1 tomato, seeded and chopped Preheat the…

Read More