Eggplant Salad (Salat Chatzilim)

Slice eggplant into 3/4" slices. Salt and let sit 15-20 min. grill over medium heat until dark brown, making sure the middle is very soft. chop red pepper into 3/4" dice and cook in 1 T olive over high heat until somewhat charred Cube eggplant slices after they’re cooked and add to pepper Add tomato paste, vinegar, sugar + 1/2 C of water and cook until the tomato paste doesn’t taste raw (adding more water if it gets too dry). Remove from heat and add capers/olives. Chill. Best served cold/ room temp next day. Taste and add salt if necessary only after it’s been chilled. Serve with pita bread or sliced baguette.