1 large purple eggplant (about 1 lb/500 g)
2 Tbsp (30 mL) canola oil 30
2 cloves garlic, minced
1 tsp (5 mL) ground cumin
1 tsp (5 mL) sweet paprika
1/2 cup (125 mL) chopped fresh cilantro
1 can (14.5 oz) chopped low sodium tomatoes or 1 pound ripe red tomatoes, peeled, seeded and chopped
- Trim ends off eggplant, with a vegetable peeler or paring knife. Pare off alternating strips of skin so that the eggplant appears striped. Cut the eggplant into 1-inch cubes. Sprinkle with salt and toss well.
- In a 10-inch sauté pan, warm canola oil over medium-high heat. Add eggplant and sauté 1 minute. Add the garlic and sauté 30 seconds. Reduce heat to low and cover pan; sweat eggplant for 10 minutes until soft. Stir in cumin, paprika, and cilantro, and sauté until mixture smells fragrant, about 10 seconds. Stir in the tomatoes and bring to a boil.
- Turn heat to medium-low and sauté until mixture is thickened and some eggplant is smooth and some chunky, about 7 minutes. Turn off heat and let mixture sit for 5 to 10 minutes before serving to settle the flavours.
Serving size: 1 cup