by leah.vandeveldt
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leah.vandeveldt's Notes:
Expand3 tablespoons olive oil, divided Ask a question about this ingredient
1 large eggplant Ask a question about this ingredient
1 small red onion, diced Ask a question about this ingredient
2 cloves garlic, finely chopped Ask a question about this ingredient
1 small-medium green pepper Ask a question about this ingredient
1/2 teaspoon smokey paprika Ask a question about this ingredient
1/2 teaspoon cumin Ask a question about this ingredient
1/2 teaspoon cayenne Ask a question about this ingredient
1/3 cup mix of fresh parsley and basil, chopped Ask a question about this ingredient
10 cherry tomatoes, halved or quartered Ask a question about this ingredient
Heat one tablespoon olive oil in a large pan over a medium high beat. Add onions and garlic and cook for about 2-3 minutes.
Ask a question about this stepAdd another tablespoon of olive oil and the eggplant. Cook for 5 minutes.
Ask a question about this stepAdd paprika, cumin, cayenne, salt and pepper to taste and stir well.
Ask a question about this stepAdd a tablespoon of water, reduce heat to medium-low and cover the pan to cook for another 10 minutes. After this your eggplant should be soft (cook covered for a few more minutes if not.) Remove from pan and set aside.
Ask a question about this stepIn the same pan heat your last tablespoon of olive oil and cook green pepper over a medium high heat for 3-4 minutes, until slightly tender. Add to the eggplant mixture and allow to cool at room temperature or in the fridge.
Ask a question about this stepOnce cooled add diced tomatoes, half of the fresh herbs, salt and pepper to taste and mix well. Top with the remaining herbs. Serve chilled or at room temperature in a pita, over salad greens, on crackers, etc.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
