Ingredients
| 2 medium eggplants (about 1-1/2 pounds) |
| 3 tablespoons olive oil |
| 1 large tomato, quartered |
| 4 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 |
Preparation
| 1. Preheat oven to 425 degrees F. Peel eggplants; cut 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. |
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