- 1 large purple eggplant (about 1 lb./ 500 g)
- 2 Tbsp. (30 ml) canola oil
- 2 cloves garlic, minced
- 1 tsp. (5 mL) ground cumin
- 1 tsp. (5 mL) sweet paprika
- 1/2 cup (125 mL) chopped fresh cilantro 125 mL
- 1 can chopped low-sodium tomatoes (about 14.5 oz./(412 mL) or 1 lb./500 g ripe red tomatoes, peeled, seeded and chopped
Directions:
1. Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1 inch cubes.
2. In medium saute pan, warm canola oil over medium-high heat. Add eggplant and saute 1 minute. Add garlic and saute 30 seconds. Reduce heat to low and cover pan; sweat eggplant 10 minutes until soft. Stir in cumin, paprika and cilantro and saute until mixture smells fragrant, about 10 seconds. Stir in tomatoes and bring to a boil.
3. Turn heat to medium-low and saute until mixture is thickened and some eggplant is smooth and some chunky, about 7 minutes. Turn off heat and let mixture sit 5 to 10 minutes before serving to settle the flavors.
