Eggplant and Tomato Tagine

Eggplant and Tomato Tagine
Photo by Jan Smith

Ingredients

  • 11 cups (3/4-inch) cubed peeled eggplant (about 2 pounds)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Hungarian sweet paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 cup finely diced red bell pepper (about 1 large)
  • ¾ teaspoon salt, divided
  • 1 tablespoon olive oil
  • + 5 more ingredients
    • 2 tablespoons tomato paste
    • 1 (28-ounce) can diced tomatoes, undrained
    • 2 garlic cloves, minced
    • 1 teaspoon ground cumin
    • Cooking spray

Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.Preheat oven to 425°.Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray. Bake at 425° for 30 minutes or until eggplant is tender, stirring once.Heat oil in a large nonstick s...

View full recipe at My Recipes

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