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Eggplant Compote
Yields:
3 c.
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
39
Soften spongy eggplant by steaming it instead of sautéeing it in oil.
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Ingredients
- 1 1/2 lb. eggplant
- 3 medium tomatoes
- 2 clove garlic
- 3/4 tsp. ground cumin
- 1/2 tsp. sweet Hungarian paprika
- 1/4 cup tomato sauce
- 1 Tbsp. white wine vinegar
- salt
- Freshly ground pepper
- 1/4 tsp. finely grated lemon zest
- 2 Tbsp. Chopped cilantro
- 1 Tbsp. chopped parsley
Directions
- Step 1Set 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.
- Step 2In a large skillet, combine the tomatoes with the garlic, cumin, and paprika, and simmer over moderate heat until thickened, 5 minutes. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro, and parsley. Serve warm or at room temperature.
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