Cinnamony Eggplant Salad | TASTE

Ingredients

• ½ c olive oil
• 1 lb eggplant, cut into ½-inch cubes
• 2 tsp salt, divided
• ½ tsp freshly ground black pepper, plus more to taste
• 1 (6-oz) zucchini, trimmed, halved, and sliced into thin half-moons
• 1 sm green pepper, seeded and diced
• 3 tbsp tomato paste
• 1 tbsp finely minced garlic
• 1 ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp ground cumin
• ¼ tsp ground coriander
• 1 tsp sugar
• ¾ lb very ripe tomatoes, cored and diced
• ¼ c water