Eggplant Salad With Sauteed Onions, Garlic And Tomatoes - cooking recipe

Ingredients

2 globe eggplants, each about 3/4 pound
3/4 lb plum tomato (about 3)
3 tablespoons olive oil
1 onion, chopped fine (about 2 cups)
8 large garlic cloves, minced (about 3 tablespoons)
1 teaspoon turmeric
kosher salt & freshly ground black pepper
1 tablespoon tomato paste (optional)
1 -2 tablespoon fresh parsley, chopped (for garnish)
2 hard-boiled eggs, quartered (for garnish)
8 black olives (for garnish)

Preparation

Preheat broiler or heat the grill to medium.
With a fork, prick the eggplants 4 or 5 times, rather deeply.
Broil or grill them, turning several times, until very tender, about 20 minutes (when they are done, they will look collapsed and the skin will be black).
Meanwhile, prepare the tomatoes by cutting an \"X\" in the bottom of each, then blanching in boiling water about 30 seconds (this will allow you to easily remove the skins); transfer to an ice water bath.
Remover almost immediately and pull off skins; halve the tomatoes, squeeze out the juice and seeds, then chop (you should have about 1 1/4 cups).
Remove the eggplants from the broiler or grill, cut in half lengthwise, then scoop out the pulp; chop fine (you should have about 1 1/2 cups).
Saute the onion in oil over medium heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
Add garlic, stir in turmeric, then the tomatoes; season with salt and pepper.
Cook until thick, stirring often, about 7 minutes.
Add eggplants, reduce heat and cook, stirring often, about 5 minutes; if you like stir in the tomato paste, then adjust seasonings.
Serve, hot or warm, in a shallow bowl, with garnishes, as desired.