I could not find our new tagine pot, so I used a iron skillet.-Mike
Serves 4
2 Tbs. (30 ml) olive oil
1/2 red or white onion, sliced
3 crushed garlic cloves
1 tsp. (5 ml) each: coriander and cumin seeds
2 tsp. (10 ml) sugar
1 Japanese eggplant, sliced in half, then cut pieces at an angle
1 small can of tomatoes and chili
bunch of mint and parsley leaves, chopped
1/ Heat the oil in the skillet.
2/ Sauté in the onions and garlic.
3/ Add the coriander, cumin, and sugar, coat the onions and garlic.
4/ Add the eggplant and tomatoes/chili sauce.
5/ Stir and then cover the skillet. Cook about 40 minutes.
6/ Add half of the mint and parsley leaves. Cook another 5 minutes.
7/ Place in a bowl and sprinkle the remaining leaves on top.
8/ Serve with Greek and/or almond yogurt.
8/ Serve with Greek and/or almond yogurt.
Served with
Mandarin Orange Salad: http://veggiefernandezs.blogspot.com/2013/04/mandarin-orange-salad.html
and couscous
-modified from Tagine Spicy Stews From Morocco
