Eggplant and Tomato Tagine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You turn this flavorful topping for rice or couscous into a main dish by adding canned chickpeas. Ingredients:
11 cups (3/4-inch) cubed peeled eggplant (about 2 pounds) |
3/4 teaspoon salt, divided |
cooking spray |
1 tablespoon olive oil |
1 cup finely diced red bell pepper (about 1 large) |
2 tablespoons tomato paste |
1 teaspoon hungarian sweet paprika |
1 teaspoon ground cumin |
2 garlic cloves, minced |
1 (28-ounce) can diced tomatoes, undrained |
1/4 teaspoon freshly ground black pepper |
1 tablespoon fresh lemon juice |
Directions:
1. Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
2. Preheat oven to 425°.
3. Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray. Bake at 425° for 30 minutes or until eggplant is tender, stirring once.
4. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until soft. Set aside.
5. Combine tomato paste, paprika, cumin, garlic, and tomatoes in a small Dutch oven over medium-high heat. Bring to a boil; simmer 3 minutes. Add eggplant to pan; cook 5 minutes. Add remaining 1/2 teaspoon salt and black pepper. Stir in juice; garnish with bell pepper.
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