Photo: Jan Smith
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.

How to Make It

Step 1

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

Step 2

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

rballa's Review

February 26, 2013
There is an extra vegetable in the photo that is not in the recipe. Is it green bell? Okra?

reagangirl's Review

July 16, 2012
Very delish for a vegetarian dish - if you double the paprika it really gives it a kick.

hdm5020's Review

January 06, 2012

Natalie137's Review

January 20, 2011
I enjoyed this and will make it again, but I think next time I will increase the spices a bit. It seemed, too, like the roasting time for the eggplant could be decreased or it needs to be stirred more frequently, as mine got charred in spots.