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
- Wash and prepare vegetables and herbs.
- Place all ingredients in a large, deep skillet or pot and mix thoroughly.
- Cover and simmer over medium heat for 30 minutes, stirring occasionally. Adjust heat if needed to avoid burning.
- 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