Eggplant Compote

Ingredients

• 1 1/2 pound(s) eggplant, peeled and cut into 1/2-inch dice
• 3 medium tomatoes, coarsely grated on a box grater
• 2 clove(s) garlic
• 3/4 teaspoon(s) ground cumin
• 1/2 teaspoon(s) sweet Hungarian paprika
• 1/4 cup(s) tomato sauce, such as marinara or canned tomato puree
• 1 tablespoon(s) white wine vinegar
• Salt
• Freshly ground pepper
• 1/4 teaspoon(s) finely grated lemon zest
• 2 tablespoon(s) chopped cilantro
• 1 tablespoon(s) 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.

From Delish.com       Posted by Mags