Sweet Spiced Eggplant With Edamame
2 T. Olive Oil
1 Large onion, chopped
1 Medium Eggplant, peeled and cut into 3/4” chunks
15 ounces diced Tomatoes
2 T. Honey
1 T. White Wine Vinegar
2 Cloves garlic, minced
1 T. Fresh Ginger, minced
1 1/2 tsp. Ground Cumin
3/4 tsp. Ground Coriander
1/2 tsp. Ground Fennel
1/2 tsp. Salt
1 cup shelled Edamame
Heat the oil in a large skillet over medium heat.
Add the onion and cook for 5 minutes or until softened.
Add the eggplant and cook for 3 minutes.
Stir in the tomatoes (with the juice), honey, vinegar, garlic, ginger, cumin, coriander, fennel, and salt.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 8 minutes.
Stir in the edamame and half of the cilantro.
Simmer for 8 minutes, or until the eggplant and edamame are tender.
Stir in the remaining cilantro.
Makes 4 Servings