Eggplant and Tomato Tagine

Directions

1. 1
   Sprinkle eggplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
2. 2
   Preheat oven to 42
3. 3
   Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray.
4. 4
   Bake at 425 for 30 minutes or until eggplant is tender, stirring once.
5. 5
   Heat oil in a large nonstick skillet over medium-high heat.
6. 6
   Add bell pepper to pan; saut 5 minutes or until soft. Set aside.
7. 7
   Combine tomato paste, paprika, cumin, garlic, and tomatoes in a small Dutch oven over medium-high heat. Bring to a boil; simmer 3 minutes.
8. 8
   Add eggplant to pan; cook 5 minutes.
9. 9
   Add remaining 1/2 teaspoon salt and black pepper. Stir in juice; garnish with bell pepper.