I love eggplant’s versatility. It is one of the most widely used vegetables in the Mediterranean. It is often a substitute for meat. You can fry it, grill it (I often broil eggplant slices and freeze them. They don’t loose their consistency when thawed) or make this mouth-watering Moroccan tagine for couscous . Serve it cold, and it becomes a salad!
2 medium eggplants
2 tablespoons olive oil
1/2 large onion, finely diced
2 large tomatoes, peeled and cubed
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon turmeric
1/4 cup chopped cilantro
Salt to taste
Peel the eggplants and cut lengthwise into 1-inch thick wedges . Set aside.
In a medium saucepan, heat oil over medium-high heat, and cook onions until soft. Stir in half of the cubed tomatoes, paprika, pepper, cinnamon, and turmeric. Reduce heat to medium. Cook, covered, until mixture thickens somewhat. Add eggplant, remaining tomato and 1/2 cup water. Simmer until eggplant is quite soft, 12 to 15 minutes. Season with salt. To serve, sprinkle with cilantro. Serve over rice or couscous.
From The Vegetable Table: North Africa. Copyright 1996. Chronicle Books