More healthy snacks. . . steamed eggplant. . .

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Eggplant Compote

Contributed by Joël Robuchon

• ACTIVE: 15 MIN
• TOTAL TIME: 30 MIN
• SERVINGS: Makes 3 1/2 cups

• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE

Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he says. 

1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
3 medium tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon sweet Hungarian paprika
1/4 cup tomato sauce, such as marinara or canned tomato puree
1 tablespoon white wine vinegar
Salt and freshly ground pepper
1/4 teaspoon finely grated lemon zest
2 tablespoons chopped cilantro
1 tablespoon chopped parsley

1. 1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
2. 3 medium tomatoes, coarsely grated on a box grater
3. 2 garlic cloves, minced
4. 3/4 teaspoon ground cumin
5. 1/2 teaspoon sweet Hungarian paprika
6. 1/4 cup tomato sauce, such as marinara or canned tomato puree
7. 1 tablespoon white wine vinegar
8. Salt and freshly ground pepper
9. 1/4 teaspoon finely grated lemon zest
10. 2 tablespoons chopped cilantro
11. 1 tablespoon chopped parsley

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. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro and parsley. Serve warm or at room temperature.

Make Ahead The compote can be refrigerated for up to 2 days. Notes One Serving 39 cal, 0 gm fat, 0 gm sat fat, 9 gm carb, 4 gm fiber, 2 gm protein.