11 cups (3/4-inch) cubed peeled eggplant (about 2 pounds)
3/4 teaspoon salt, divided
1 tablespoon olive oil
1 cup finely diced red bell pepper (about 1 large)
2 tablespoons tomato paste
1 teaspoon Hungarian sweet paprika
1 teaspoon ground cumin
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
Preheat oven to 425°.
Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray. Bake at 425° for 30 minutes or until eggplant is tender, stirring once.
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until soft. Set aside.
Combine tomato paste, paprika, cumin, garlic, and tomatoes in a small Dutch oven over medium-high heat. Bring to a boil; simmer 3 minutes. Add eggplant to pan; cook 5 minutes. Add remaining 1/2 teaspoon salt and black pepper. Stir in juice; garnish with bell pepper.
from Cooking Light.
Note: Add chick peas and serve over couscous as a main dish.