• 3servings
  • 30minutes
  • 39calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) eggplant , peeled and cut into 1/2-inch dice

  2. 3 medium tomatoes , coarsely grated on a box grater

  3. 2 clove(s) garlic

  4. 3/4 teaspoon(s) ground cumin

  5. 1/2 teaspoon(s) sweet Hungarian paprika

  6. 1/4 cup(s) tomato sauce , such as marinara or canned tomato puree

  7. 1 tablespoon(s) white wine vinegar

  8. Salt

  9. Freshly ground pepper

  10. 1/4 teaspoon(s) finely grated lemon zest

  11. 2 tablespoon(s) chopped cilantro

  12. 1 tablespoon(s) chopped parsley

Instructions Jump to Ingredients ↑

  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. 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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