Eggplant Compote
Eggplant Compote might be just the sauce you are searching for. One serving contains 91 calories, 4g of protein, and 1g of fat. This recipe serves 3. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up cilantro, eggplant, salt and pepper, and a few other things to make it today.
Instructions
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.
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.