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

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