Moroccan Eggplant with Tomatoes
Recipe from CanolaInfo

Eggplant is tricky to cook because its spongy texture soaks up so much oil that it can become greasy. The solution is to use the sweating technique, which means to saute the vegetable quickly, then cover the pan so it softens in its own juices. That way the natural eggplant flavor really shines through. Another tip with eggplant is to pare off only part of the skin so that some of the pieces become creamy and some stay firmer when cooked. To serve this Moroccan dish as a vegetarian main course, ladle over cooked couscous or rice pilaf (above) and sprinkle with a little feta cheese. Or, serve it as an accompaniment to grilled lamb or lamb chops

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    large purple eggplant (about 1 lb./ 500 g)
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    2   tablespoons 
    (30 mL) canola oil
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    cloves garlic, minced
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    1   teaspoon 
    (5 mL) ground cumin
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    1   teaspoon 
    (5 mL) sweet paprika
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    1/2  cup 
    (125 mL) chopped fresh cilantro
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    1   can 
    chopped low-sodium tomatoes (about 14.5 oz./(412 mL) or 1 lb./500 g ripe red tomatoes, peeled, seeded and chopped

Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1 inch cubes.
In medium saute pan, warm canola oil over medium-high heat. Add eggplant and saute 1 minute. Add garlic and saute 30 seconds. Reduce heat to low and cover pan; sweat eggplant 10 minutes until soft. Stir in cumin, paprika and cilantro and saute until mixture smells fragrant, about 10 seconds. Stir in tomatoes and bring to a boil.
Turn heat to medium-low and saute until mixture is thickened and some eggplant is smooth and some chunky, about 7 minutes. Turn off heat and let mixture sit 5 to 10 minutes before serving to settle the flavors.
Nutrition information
Per Serving: cal. (kcal) 120, Fat, total (g) 7, chol. (mg) 0, sat. fat (g) 0.5, carb. (g) 14, fiber (g) 7, pro. (g) 2, sodium (mg) 290, Percent Daily Values are based on a 2,000 calorie diet
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