|500 g||Eggplant, (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|
- 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.