Ingredients
1 1/2 lb. eggplant
3 medium tomatoes
2 clove garlic
3/4 tsp. ground cumin
1/2 tsp. sweet Hungarian paprika
1/4 c. tomato sauce
1 tbsp. white wine vinegar
salt
Freshly ground pepper
1/4 tsp. finely grated lemon zest
2 tbsp. Chopped cilantro
1 tbsp. chopped parsley
Preparation
Step 1Set 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.Step 2In 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.
