Moroccan Eggplant Salad

1 large eggplant
2 tablespoons olive oil
4 garlic cloves, minced
black pepper to taste
1 tablespoon red wine vinegar
8 flat parsley sprigs, minced
1 tablespoon capers, drained (optional)
harissa to taste


Peel eggplant and cut into large cubes.
In a skillet over medium-high heat heat oil. Fry the eggplant until tender and golden on all sides, 10-12 minutes. Stir in garlic and cook 1-2 minutes more.
Place eggplant in a colander to drain for at least 30 minutes. Pat dry.
Toss with pepper, vinegar, and parsley. Serve with capers and harissa.