Eggplant and Tomato Tagine

Eggplant and Tomato Tagine Recipe
Photo: Jan Smith
You turn this flavorful topping for rice or couscous into a main dish by adding canned chickpeas.


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

Recipe from

Cooking Light

Nutritional 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


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


Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.

Preheat oven to 425°.

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.

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until soft. Set aside.

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.

Kitty Morse,

Cooking Light

May 2006
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