TWICE COOKED EGGPLANT (about 5 cups, serving 4 to 6)

2 medium eggplants, cut into thick rounds

2 tablespoons kosher salt

about 6 tablespoons olive oil

1 cup chopped red bell pepper

1 cup chopped onion

1 tablespoon ground coriander

1 teaspoon sweet paprika

¼ cup sherry vinegar

½ cup chopped fresh parsley

1 tablespoon lemon juice

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1. Sprinkle the eggplant slices with the salt and let stand for 30 minutes on a paper towel or rack.

2.  Film the bottom of a large nonstick skillet with oil and set over medium high heat.  When the oil is shimmering but not smoking, and working in batches if necessary to avoid crowding, add the eggplant slices in one single layer.  Cook until almost black on the first side, about 10 minutes.  Turn and repeat on the other side, adding more oil as needed.  Remove the cooked eggplant to a plate.

 3.  Add 2 tablespoons olive oil, the red pepper, onion, coriander and paprika to the skillet.  Cook, stirring occasionally, until the vegetables are very soft but not brown, about 12 minutes.  Add the eggplant and vinegar to the pan, breaking up the eggplant and mashing it coarsely with a wooden spoon until well combined.  Cook until the vinegar has evaporated, about 8 minutes.  Off the heat, stir in t he parsley and lemon juice.  Serve warm or at room temperature.

from Michael Solomonov, Zahav:  A World of Israeli Cooking