Tomato and Eggplant Compote

Tomato and Eggplant Compote

Barely adapted from Food&Wine

Ingredients

Makes about 3 cups

1 ½ lbs / 680 gr eggplant (about 2 medium), peeled and cut into ½-inch cubes

3 medium tomatoes

2 garlic cloves, minced

¾ teaspoon ground cumin

½ teaspoon sweet paprika

4 tablespoons tomato sauce

1 tablespoon apple cider vinegar

1 teaspoon fine grain sea salt

¼ teaspoon ground black pepper

Zest of ½ lemon

1 tablespoon chopped fresh parsley

1 tablespoon chopped cilantro

Directions

Heat 1-inch of water in a large pan over medium-high heat, place a steamer basket inside the pan and set the diced eggplant in it.

Cover and steam the eggplant until tender, about 12 minutes. Drain well.

In the meantime, cut tomatoes in half across the width. Grate the meat side of the tomato using a coarse vegetable grater over a bowl or measuring cup (or a strainer over the bowl or cup), grating as close to the skin as possible (be careful not to grate skin though). Discard tomato skin.

In a large skillet combine grated tomatoes, garlic, cumin, and paprika. Simmer over medium heat until thickened, 5 minutes.

Add tomato sauce and steamed eggplant, and cook - gently stirring a few times - until the eggplant is flavored with the sauce, about 5 minutes (you’ll know you’re done when the eggplant begins to stick to the pan).

Remove from the heat and stir in the vinegar. Season with salt and pepper, add lemon zest, cilantro, parsley, and stir to combine.

Serve warm or at room temperature.