Eggplant Compote

Name: Eggplant Compote
Ingredients: 1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice; 3 medium tomatoes, coarsely grated on a box grater; 2 garlic cloves; 3/4 teaspoon ground cumin; 1/2 teaspoon sweet Hungarian paprika; 1/4 cup tomato sauce, such as marinara or canned tomato puree; 1 tablespoon white wine vinegar; Salt and freshly ground pepper; 1/4 teaspoon finely grated lemon zest; 2 tablespoons chopped cilantro; 1 tablespoon chopped parsley

11 ingredients

3 steps

Ingredients

1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
3 medium tomatoes, coarsely grated on a box grater
2 garlic cloves
3/4 teaspoon ground cumin
1/2 teaspoon sweet Hungarian paprika
1/4 cup tomato sauce, such as marinara or canned tomato puree
1 tablespoon white wine vinegar
Salt and freshly ground pepper
1/4 teaspoon finely grated lemon zest
2 tablespoons chopped cilantro
1 tablespoon chopped parsley

Directions

1

Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.
2

In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro and parsley. Serve warm or at room temperature.
3

Nutrition data per one serving.