• 2 medium eggplant (about 1-1/2 pounds) • 3 tablespoons olive oil • 2 medium tomatoes, quartered • 4 cloves garlic, minced • 1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed • 1 teaspoon coriander seeds, crushed • 1/4 to 1/2 teaspoon salt • 1/4 to 1/2 teaspoon crushed red pepper • 2 tablespoons pine nuts, toasted • Fresh marjoram leaves
1. Preheat oven to 425 degrees F. Peel eggplant; cut into 1-1/2-inch cubes. Toss with 2 tablespoons of the olive oil and transfer to a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside. 2. In a large skillet heat remaining oil. Cook tomatoes, garlic, dried marjoram (if using), coriander, salt, and crushed red pepper in hot oil until tomatoes are just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and fresh marjoram (if using) during the last 3 minutes of cooking. Sprinkle with marjoram leaves before serving. Makes 6 side-dish servings.
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