
Moroccan eggplant
( SERVES 4 )

Ingredients
500 g | Eggplants, (1 large), cut into 1cm cubes |
3 Tbsp | Olive oil |
2 | Red onions, sliced |
1 | Yellow capsicum, coarsely diced with seeds removed |
1 tsp | Ground coriander |
1 | Salt & freshly ground pepper, to season |
¼ cup | Pine nuts, toasted |
400 g | Chopped tomatoes, canned |
2 Tbsp | Red wine vinegar |
1 tsp | Ground cumin |
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.
http://www.bite.co.nz/recipe/3610/Moroccan-eggplant/
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