Lebanese Eggplant Stew

Makes four 1 and 1/2 cup servings

Ingredients

1 eggplant, peeled and cut into 1-inch cubes
1 zucchini, cut into 1 inch pieces
1 can petite diced tomatoes
1 red bell pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
2 tsp coarse ground black pepper
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cayenne pepper
1/4 cup and 1 tbsp olive oil, divided
1/2 bunch cilantro, minced
Salt to taste

Directions

1. Heat iron skillet over medium-high heat. Add 1 tbsp olive oil.
2. Add eggplant then saute for 10 minutes.
3. Add zucchini and tomatoes then saute for 10 minutes.
4. Add pepper, onion, garlic, pepper, cinnamon, allspice, and cayenne pepper.
5. Cook until eggplant is soft and vegetables are tender.
6. Stir in olive oil and remove from heat.
7. Stir in cilantro and salt and serve over rice or couscous.

Adapted from The Gourmet Vegetarian Slow Cooker Lebanese Eggplant Stew recipe.