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Home > Recipes > Moroccan eggplant

Moroccan eggplant
( SERVES 4 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Moroccan eggplant

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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

  1. 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
  2. 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.
  3. Season with salt and pepper to taste. Sprinkle with pine nuts and parsley. Serve with steamed couscous, if desired.
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http://www.bite.co.nz/recipe/3610/Moroccan-eggplant/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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