1. Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours. 2. Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole. 3. Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes. 4. Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan. 5. Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes. 6. Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes. 7. Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
