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Eggplant and Tomato Tagine

Photo: Jan Smith
Yield 6 servings (serving size: 1 cup tomato mixture and about 2 tablespoons bell pepper)
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

Nutrition Information

  • calories 98
  • caloriesfromfat 25 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 3.3 g
  • carbohydrate 18.3 g
  • fiber 8.1 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 373 mg
  • calcium 42 mg

How to Make It

  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.