Eggplant and Tomato Tagine

By Harleygirl

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

Nutritional Information
Calories:98 (25% from fat)
Fat:2.7g (sat 0.4g,mono 1.7g,poly 0.4g)
Protein:3.3g
Carbohydrate:18.3g
Fiber:8.1g
Cholesterol:0.0mg
Iron:1.1mg
Sodium:373mg
Calcium:42mg

Ingredients

• 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

Preparation

Step 1

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.