Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

You turn this flavorful topping for rice or couscous into a main dish by adding canned chickpeas.

Recipe by Cooking Light May 2006


Credit: Jan Smith

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

98 calories; calories from fat 25%; fat 2.7g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 3.3g; carbohydrates 18.3g; fiber 8.1g; iron 1.1mg; sodium 373mg; calcium 42mg.