Description
Tender eggplant cubes simmered in a rich tomato sauce with onion, garlic, green bell pepper, warm spices, and pomegranate molasses for a sweet-tangy finish.
Ingredients
Scale
- 2 medium eggplants, cut into 1 inch cubes
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 medium green bell pepper, diced
- 2 medium tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes
- 1/2 cup water
- 1 1/2 tablespoons pomegranate molasses
- 2 tablespoons chopped parsley
Instructions
- Place a large skillet over medium heat. Toss the cubed eggplant with the kosher salt and let it sit for 15 minutes, then pat it dry.
- In a small bowl, combine the paprika, ground cumin, black pepper, and chili flakes.
- Add the olive oil to the skillet. Cook the diced onion for 3 minutes, then add the garlic and green bell pepper and cook for 2 minutes more.
- Add the eggplant cubes and cook, stirring occasionally, for 8 to 10 minutes until they begin to soften and lightly brown.
- Stir in the diced tomatoes, tomato paste, and spice mixture until evenly combined.
- Pour in the water, reduce the heat to medium low, and simmer for 10 to 12 minutes until the eggplant is tender and the sauce is thick.
- Stir in the pomegranate molasses and cook for 1 minute more.
- Finish with chopped parsley and serve warm with rice or flatbread.
Notes
- Salt the eggplant first for the best silky texture.
- Add the pomegranate molasses near the end so its flavor stays bright.
- This dish tastes even better the next day after the flavors settle.
- Store leftovers in the refrigerator for up to 4 days.