| 7 | 35 | 60 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 4 |
| 2 tbsp | Water |
| 1/2 cup | Cilantro (coriander) |
| 1 tsp | Cumin |
| 1 can(s) (16 oz) | Diced tomatoes, canned |
| 1 eggplant | Eggplant (cubed) |
| 2 clove(s) | Garlic (minced) |
| 1 tsp | Paprika |
Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1 inch (2.5 cm) cubes.
In medium pan, warm water over medium-high heat. Add eggplant and sauté for 1 minute. Add garlic and sauté 30 seconds. Reduce heat to low and cover pan; sweat eggplant 10 minutes until soft. Stir in cumin, paprika and cilantro and sauté until mixture smells fragrant, about 10 seconds. Stir in tomatoes and bring to a boil.
Turn heat to medium-low and sauté until mixture is thickened and some eggplant is soft and some firm, about 7 minutes. Turn off heat and let mixture sit 5 to 10 minutes before serving to settle the flavours.
| Vegetables | 4.4 |
