Moroccan eggplant with tomatoes | Heart and Stroke Foundation

Ingredients

• 1 large purple eggplant (about 1 lb/ 500 g)
• 2 tbsp (25 mL) canola oil
• 2 cloves garlic, minced
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) sweet paprika
• 1/2 cup (125 mL) chopped fresh cilantro
• 1 can chopped low-sodium tomatoes (14 oz / 398 mL) or 1 lb (500 g) ripe red tomatoes, peeled, seeded and chopped