Warm Spiced Eggplant Salad Recipe - Forks Over Knives

Ingredients

• 1 cup diced onion
• 3 cloves garlic, minced, or 1 teaspoon garlic powder
• 1 medium globe eggplant, peeled and cut into ¾-inch dice (4 cups)
• 1 15-oz. can diced tomatoes, undrained (1½ cups)
• 2 teaspoons berbere or harissa spice blend
• Pinch cayenne pepper
• ¼ cup chopped fresh cilantro
• Sea salt, to taste
• 2 whole wheat pita rounds, each cut into 6 triangles
• 1 tablespoon chopped fresh parsley
• Freshly ground black pepper, to taste