Eggplant Compote

Ingredients

• 2 tablespoons cilantro leaves chopped
• 1.5 pounds eggplant peeled cut into 1/2-inch dice
• 2  garlic cloves 
• 0.8 teaspoon ground cumin 
• 0.5 teaspoon hungarian paprika sweet
• 0.3 teaspoon lemon zest finely grated
• 1 tablespoon parsley chopped
• 15 servings salt and pepper freshly ground
• 0.3 cup tomato sauce such as marinara or canned tomato puree
• 3 medium tomatoes grated
• 1 tablespoon citrus champagne vinegar 

Equipment

• frying pan
• steamer basket

Directions

1. 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.
2. In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes.
3. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes.
4. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro and parsley.
5. Serve warm or at room temperature.