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.

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