Zesty Eggplant Salad - cooking recipe

Ingredients

2 onion, thinly sliced
1/4 cup white vinegar
1 tablespoon salt
1 large large eggplant, peeled and sliced into long strips
1 tablespoon olive oil, or as needed
2 large pita bread rounds, cut into 1-inch squares
2 tomatoes, cut into thin strips
1 large green bell pepper, sliced into thin strips
1/2 cup olive oil
1/4 cup sumac powder
salt to taste

Preparation

Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange eggplant on a baking sheet and brush with 1 tablespoon olive oil until evenly coated.
Broil eggplant until flesh is pink, about 5 minutes. Flip eggplant and broil until other side is pink, about 5 minutes more. Cool eggplant. Reduce oven's temperature to 450 degrees F (230 degrees C).
Spread pita bread on a baking sheet.
Cook pita bread in preheated oven until toasted and crispy, about 10 minutes.
Combine tomatoes and green bell pepper in a large bowl; add eggplant and onion with vinegar and salt. Mix olive oil and sumac into tomato mixture; season with salt. Toss pita bread pieces into salad just before serving.