North African Eggplant
From Better Homes and Gardens, shared by CSA Member, Laura
ingredients
2 medium eggplants (about 1-1/2 pounds)
3 tablespoons olive oil
1 large tomato, quartered
4 cloves cloves garlic, minced
1 tablespoon dried marjoram, crushed
1 teaspoon coriander seed, crushed
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon pine nuts, toasted
Fresh marjoram leaves (optional)
directions
1. Preheat oven to 425 degrees F. Cut eggplant into large cubes. Toss with half of the olive oil and place in a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.
2. Heat remaining oil in a large skillet. Cook tomato with garlic, marjoram, coriander, salt, and red pepper until tomato is just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes. Stir in pine nuts during the last 3 minutes of cooking. If desired, sprinkle with marjoram leaves before serving. Makes 6 side-dish servings.
ingredients
2 medium eggplants (about 1-1/2 pounds)
3 tablespoons olive oil
1 large tomato, quartered
4 cloves cloves garlic, minced
1 tablespoon dried marjoram, crushed
1 teaspoon coriander seed, crushed
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon pine nuts, toasted
Fresh marjoram leaves (optional)
directions
1. Preheat oven to 425 degrees F. Cut eggplant into large cubes. Toss with half of the olive oil and place in a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.
2. Heat remaining oil in a large skillet. Cook tomato with garlic, marjoram, coriander, salt, and red pepper until tomato is just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes. Stir in pine nuts during the last 3 minutes of cooking. If desired, sprinkle with marjoram leaves before serving. Makes 6 side-dish servings.
