Eggplant Compote

Ingredients for eggplant compote

    • 1 ½ pounds eggplant, peeled and cut into ½ inch dice
    • 3 to 4 medium tomatoes, coarsely chopped
    • 2 to 3 close of garlic, minced
    • ¾ teaspoon ground cumin
    • ½ teaspoon Hungarian paprika
    • Quarter cup tomato sauce
    • 1 tablespoon white wine vinegar
    • Salt and freshly ground pepper to taste
    • Optional garnish
    • ¼ teaspoon lemon zest
    • 2 tablespoons chopped cilantro
    • 1 tablespoon chopped parsley

Preparation of a plant compote

  • Steam the eggplant until tender about 12 min. And drain well
  • Coleman in a large skillet combine the tomatoes with the garlic and paprika and simmer over a moderate heat until thickened. You may want to further mashup the tomatoes as they cook. Add the tomato sauce and the eggplant and simmer gently stirring a few times until the eggplant is thoroughly mixed with the sauce, about 3 min.
  • Remove from the heat stirring the Weiner season with salt and pepper and garnish with a lemon zest cilantro and parsley serve warm or at room temperature.

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