2 large eggplants (Italian Eggplant kind)
1/4 cup packed sun-dried tomatoes (in oil or the dried ones which have been reconstituted)
1/6 cup extra virgin olive oil, divided
salt to taste
1 clove of garlic (optional)
1/2 cup packed fresh herbs – leaf only (pref. flat leaf parsley or cilantro), finely chopped
2 green chili peppers, very thinly sliced (remove seeds and membrane if you do not want spicy)
1.5 – 2 tablespoons finely chopped onions (pref. red onions)
a couple of tablespoons lightly roasted pine-nuts (optional – great for a little surprise bites)
sumac for garnish (use smoky paprika or red chili powder if you do not have sumac)