Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 4 cups cubed eggplant ((no need to peel))
  • 1 teaspoon salt
  • 1 cup red bell pepper (diced)
  • 15 ounces diced tomatoes (fresh or canned)
  • 2 teaspoons cumin
  • 1 teaspoon sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne (optional)
  • 2 tablespoons lemon juice
  • minced parsley (optional garnish)

Instruction

  • Heat olive oil in a medium sauce pot over medium-high heat then sauté garlic until fragrant, about 30 seconds. Add eggplant and salt to the pot and fry until eggplant starts to soften, about 5-6 minutes, stirring occasionally.
  • Add peppers to the pan and continue to sauté until softened, about 3-4 minutes. Pour in diced tomatoes and all remaining ingredients to the pan and increase heat to high. Bring pan to a boil then reduce heat to low and simmer until vegetables are soft and flavors develop, about 30 minutes. 
  • Sprinkle with minced parsley to serve.