Source: CanolaInfo Test Kitchen | Category: Entrees, Sauté/Stir-Frying

Moroccan Eggplant with Tomatoes

Eggplant is tricky to cook because its spongy texture soaks up so much oil that it can become greasy. The solution is to use the “sweating” technique, which means to sauté the vegetable quickly, then cover the pan so it softens in its own juices. That way the natural eggplant flavor really shines through. Another tip with eggplant is to pare off only part of the skin so that some of the pieces become soft and some stay firmer when cooked. To serve this Moroccan dish as a vegetarian main course, ladle over cooked couscous or rice pilaf and sprinkle with a little feta cheese. Or, serve it as an accompaniment to grilled lamb or lamb chops.

Moroccan Eggplant with Tomatoes


  • 1 large purple eggplant (about 1 lb/ 500 g)
  • 2 Tbsp canola oil 30 mL
  • 2 cloves garlic, minced
  • 1 tsp ground cumin 5 mL
  • 1 tsp sweet paprika 5 mL
  • 1/2 cup chopped fresh cilantro 125 mL
  • 1 can chopped low-sodium tomatoes (about 14.5 oz/412 mL) or 1 lb/500 g ripe red tomatoes, peeled, seeded and chopped


  • 1. Trim ends off eggplant with vegetable peeler or paring knife. Then pare off alternating strips of skin so that eggplant appears striped. Cut eggplant into 1 inch cubes.
  • 2. In medium sauté pan, warm canola oil over medium-high heat. Add eggplant and sauté 1 minute. Add garlic and sauté 30 seconds. Reduce heat to low and cover pan; sweat eggplant 10 minutes until soft. Stir in cumin, paprika and cilantro and sauté until mixture smells fragrant, about 10 seconds. Stir in tomatoes and bring to a boil.
  • 3. Turn heat to medium-low and sauté until mixture is thickened and some eggplant is soft and some firm, about 7 minutes. Turn off heat and let mixture sit 5 to 10 minutes before serving to settle the flavors.


4 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Total Fat7 g
Saturated Fat0.5 g
Cholesterol0 mg
Carbohydrates14 g
Fiber7 g
Protein2 g
Sodium290 mg