Moroccan eggplant
13/5/2007
Serves 4
Ingredients
| 3 tbsp | Olive oil |
| 2 | Red onions, sliced |
| 500 g | Eggplant, (1 large), cut into 1cm cubes |
| 1 | Yellow capsicum, coarsely diced with seeds removed |
| 1 tsp | Ground coriander |
| 1 tsp | Ground cumin |
| 400 g | Chopped tomatoes, canned |
| 2 tbsp | Red wine vinegar |
| 1 | Salt & freshly ground pepper, to season |
| ¼ cup | Pine nuts, toasted |
| ¼ cup | Fresh parsley, chopped |
Directions
- Heat oil in a large saucepan, add onions, eggplant and yellow pepper and cook over a medium-high heat for 8 to 10 minutes, tossing frequently until vegetables are lightly browned
- Sprinkle with spices and stir well. Add the tomatoes and vinegar and bring to the boil. Turn down the heat and simmer for 10 minutes.
- Season with salt and pepper to taste. Sprinkle with pine nuts and parsley. Serve with steamed couscous, if desired.
Wine Match
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