Eggplant Compote

Ingredients

• 1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
• 3 medium tomatoes, coarsely grated on a box grater
• 2 garlic cloves, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon sweet Hungarian paprika
• 1/4 cup tomato sauce, such as marinara or canned tomato puree
• 1 tablespoon white wine vinegar
• Salt and freshly ground pepper
• 1/4 teaspoon finely grated lemon zest
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped parsley

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