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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) eggplant peeled and cut into 1/2-inch dice |
3 whole(s) medium tomatoes coarsely grated |
2 clove(s) garlic minced |
3/4 teaspoon(s) cumin ground |
1/2 teaspoon(s) sweet hungarian paprika |
1/4 cup(s) tomato sauce marinara or puree |
1 tablespoon(s) white wine vinegar |
salt and pepper |
1/4 teaspoon(s) lemon zest finely grated |
2 tablespoon(s) cilantro chopped |
1 tablespoon(s) parsley chopped |
Directions:
1. Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.
2. In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes
3. Add the tomato sauce and the eggplant and simmer gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes.
4. Remove from the heat and stir in the vinegar.
5. Season with salt and pepper; add the lemon zest, cilantro and parsley.
6. Serve warm or at room temperature.
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