Moroccan Eggplant Sauce

Recipe available in following languages: 

Serves: 12

Fruits and Vegetables: ½ cup per serving

Ingredients

1 large eggplant, peeled and chopped

3 large tomatoes, chopped

1 garlic clove, minced

1/3 cup cilantro or parsley, chopped

1 tablespoon paprika

1 tablespoon cumin

½ teaspoon salt

¼ cup olive oil

¼ cup water

Directions

  1. Wash and prepare vegetables and herbs.
  2. Place all ingredients in a large, deep skillet or pot and mix thoroughly.
  3. Cover and simmer over medium heat for 30 minutes, stirring occasionally. Adjust heat if needed to avoid burning.
  4. Use a fork or potato masher to crush and blend the tomatoes and eggplant. Continue simmering, uncovered, for 10 minutes or until mixture is as thick as pasta sauce.

Tip

Use a pinch of cayenne pepper for added heat.

Nutrition Facts

Serving size: 1/3 cup; Calories: 60; Carbohydrates: 4 g; Fiber: 2 g; Fat: 5 g; Saturated fat: 0.5 g; Sodium: 100 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources