Recipe information
Ingredients for - Eggplant Compote
1. 1 1/2 lb. eggplant -
5. 1/2 tsp. sweet Hungarian paprika -
6. 1/4 c. tomato sauce -
How to cook deliciously - Eggplant Compote
1. Stage
Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.
2. Stage
In a large skillet, combine the tomatoes with the garlic, cumin, and paprika, and simmer over moderate heat until thickened, 5 minutes. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro, and parsley. Serve warm or at room temperature.
