Eggplant Salad With Dill and Garlic

Ingredients

• 4 1/2 lbs eggplants, peeled and cut into 1/2-inch cubes (3 large)
• 3 tablespoons kosher salt
• 3 red bell peppers
• 9 tablespoons olive oil
• 8 garlic cloves, thinly sliced
• 1/4 cup fresh dill, chopped
• 3 tablespoons white vinegar
• 2 teaspoons sugar
• 12 matzoh crackers, for serving

Directions

1. 1

   In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.

2. 2

   Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.

3. 3

   Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.

4. 4

   Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.