Reca-Style Eggplant & Tomato Skillet

Ingredients

• 1 medium eggplant
• 2 tbsp olive oil
• 1/2 medium onion
• 2 cloves garlic
• 1 cup canned crushed tomatoes
• 1 tbsp tomato paste(optional)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley
• 2 tbsp fresh cilantro(optional)
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (15 minutes): Dice the eggplant into 1/2-inch cubes. Finely chop the onion and mince the garlic. Chop parsley (and cilantro if using).

2. 2

   Pan-sear (about 10 minutes): Heat olive oil in a large skillet over medium-high heat. Add eggplant in an even layer and cook, stirring occasionally, until browned and starting to soften, about 8–10 minutes.

3. 3

   Cook down (about 15 minutes): Add onion and cook until softened, about 3 minutes. Stir in garlic for 30 seconds. Add crushed tomatoes (and tomato paste if using), cumin, smoked paprika, coriander (if using), salt, and black pepper. Reduce heat to medium-low and simmer, stirring occasionally, until thick and jammy, about 12–15 minutes.

4. 4

   Finish (about 2 minutes): Turn off heat and stir in lemon juice (if using) and fresh herbs. Taste and adjust salt/pepper if needed.