2 medium Wholesum® Eggplants (1.5 lb) cut into 1-inch cubes
1 small yellow onion, sliced thin
3 cloves of garlic, crushed
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 cinnamon stick
1 small Wholesum® Red Bell Pepper, deseeded and sliced into thin strips
1 large can (28 oz) of diced tomatoes
2 Tbsp apple cider vinegar
6 dried apricots, chopped
Salt & pepper to taste
Directions
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add eggplant and sauté, stirring frequently, until golden and soft – about 10 mins.
Transfer eggplant to a large bowl and reduce stovetop heat to low.
Add onions to the pot and cook slowly for 10 mins, until they’re very soft, but not browned.
Stir in garlic, paprika, cumin, coriander, cinnamon, and the pepper and continue to cook for an additional 10 mins, or until peppers are very soft.
Add all tomatoes and increase heat to medium-high.
Bring pot to a simmer, then again reduce heat to low. Add vinegar and apricots then continue to simmer for 15 mins, allowing the broth to reduce.
Add the cooked eggplant and cook for another 10 mins.
