Moroccan Eggplant (Aubergine) Salad

INGREDIENTS

• 1 lb eggplant, peeled and diced
• 1 red bell pepper, coarsely chopped
• 1/2 cup chopped red onion
• 4 tablespoons olive oil
• 8 sun-dried tomatoes
• 1 cup boiling water
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 garlic cloves, minced
• 1/2 cup pitted kalamata olives or 1/2 cup pitted green olives, chopped
• 1/2 cup chopped Italian parsley
• 1/8 cup toasted slivered almonds (may substitute pine nuts)
• 1 -2 lemon (juice of, no seeds, amount depending on size)
• 1 tablespoon chopped fresh mint (optional)
• 4 pita bread rounds (optional)