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Eggplant is a key vegetable in the cuisine of the Mediterranean. It shows up in stews, dips, side dishes and salads like this one.
3 tablespoons olive oil
1 medium eggplant, about 1/2 pound, peeled and cut into 3/4-inch cubes
1 pint grape tomatoes, halved lengthwise
2 teaspoons McCormick Gourmet™ Moroccan Seasoning Ras El Hanout
1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
Heat oil in large skillet on medium heat. Add eggplant; cook and stir 5 minutes or until tender. Add tomatoes, Seasoning and sea salt; cook and stir 10 minutes or until tomatoes soften.
Spoon into serving bowl. Add lemon juice, cilantro, mint and pepper; toss lightly. Serve warm.
(Amount per serving)