Eggplant tagine

Serves 4

Use this savory topping for rice or couscous, or serve as a side-dish.

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 wedges 1-inch thick. Set aside. In a medium saucepan, heat the oil over medium-high heat, and cook the onions until golden. Stir in 1 of the tomatoes, the 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 the eggplant is quite soft, 12 to 15 minutes. Season with salt. To serve, place the eggplant on a platter and spoon the sauce over the top. Sprinkle with cilantro and serve over rice or couscous.

From The Vegetable Table: North Africa. Copyright 1996. Chronicle Books

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